Chorizo and Potato Skewers with Chimichurri Sauce

Spicy chorizo and tender potato skewers grilled to perfection, drizzled with a vibrant and herbaceous chimichurri sauce. A perfect balance of flavors for a Spanish tapas delight.

Prep Time

20 minutes

Total Time

45 minutes

Calories

585 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.61/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

300gChorizo (Spanish, Spicy)(Sliced into 1/2 inch thick rounds)

£3.50

500gSmall New Potatoes(Cut into 1-inch cubes)

£0.90

3tablespoonsOlive Oil(For grilling potatoes and chorizo)

£0.25

0.5teaspoonSalt(To taste)

£0.01

0.3teaspoonBlack Pepper(To taste)

£0.02

0.5cupFresh Parsley(Finely chopped)

£0.60

2tablespoonsFresh Oregano(Finely chopped)

£0.50

3tablespoonsRed Wine Vinegar

£0.15

0.3cupOlive Oil(For chimichurri)

£0.25

2clovesGarlic(Minced)

£0.10

0.5teaspoonRed Pepper Flakes(Adjust to taste for spice level)

£0.05

1tablespoonFresh Lemon Juice

£0.10

1tablespoonWater(To thin chimichurri if needed)

Total Cost

£6.43

£1.61 per serving

Instructions

1.
Parboil the potatoes: Place potato cubes in a pot, cover with cold water, and bring to a boil. Cook for 5-7 minutes, until slightly tender but still firm. Drain and let cool slightly.
2.
Prepare the skewers: Thread the chorizo slices and potato cubes onto skewers, alternating between the two. Aim for about 4-5 pieces of each per skewer.
3.
Season the skewers: In a bowl, toss the skewers with 2 tablespoons of olive oil, salt, and pepper.
4.
Prepare the Chimichurri: In a medium bowl, combine parsley, oregano, red wine vinegar, 1/4 cup olive oil, minced garlic, red pepper flakes, and lemon juice. Season with salt and pepper to taste. Add 1 tablespoon of water if needed to reach desired consistency. Let the chimichurri sit for at least 15 minutes to allow the flavors to meld.
5.
Grill the skewers: Preheat your grill to medium heat. Grill the skewers for 10-12 minutes, turning occasionally, until the chorizo is nicely browned and the potatoes are cooked through and slightly charred.
6.
Serve: Remove the skewers from the grill and drizzle generously with the chimichurri sauce. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (235g)

585 kcal / 2447 kJ

Carbs

25g

10% of RDA

Fat

45g

64% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

2 g

2% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

For a smokier flavor, use a charcoal grill instead of a gas grill.

Adjust the amount of red pepper flakes in the chimichurri to your preferred level of spiciness.

You can also bake the skewers in a preheated oven at 400°F (200°C) for 20-25 minutes, turning halfway through.

Cooking Equipment

Grill

Mixing Bowl

Skewers

Wine Pairings

No wine pairing suggestions available for this recipe.

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