Jersey Royal Potato & Chorizo Skewers with Chimichurri Sauce

A flavourful summer dish featuring grilled Jersey Royal potatoes and spicy chorizo, paired with a vibrant, fresh chimichurri sauce using local Jersey produce.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.35/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

750gJersey Royal Potatoes(Small, new potatoes)

£3.50

250gChorizo Sausage(Spicy, cured chorizo, cut into 1cm thick slices)

£3.00

1Red Onion(Cut into wedges)

£0.50

1Bell Pepper (Red or Yellow)(Cut into 1-inch pieces)

£0.90

2tbspOlive Oil(For drizzling)

£0.20

To tasteSalt

£0.05

To tasteBlack Pepper

£0.05

0.5cupFresh Parsley(Finely chopped)

£0.75

2tbspFresh Oregano(Finely chopped)

£0.50

0.3cupFresh Coriander(Finely chopped)

£0.60

2clovesGarlic(Minced)

£0.15

3tbspRed Wine Vinegar

£0.15

0.5tspDried Chilli Flakes(Adjust to taste)

£0.10

0.3cupJersey Rapeseed Oil(Can substitute with olive oil)

£0.60

1tbspLemon Juice(Freshly squeezed)

£0.10

1tbspJersey Butter(Optional, to baste during grilling)

£0.25

1cupLocal Seasonal Vegetables(Cherry tomatoes, Courgettes - quartered, etc. Optional, for adding to skewers)

£2.00

Total Cost

£13.40

£3.35 per serving

Instructions

1.
Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2.
Wash the Jersey Royal potatoes and parboil them in salted water for about 10-12 minutes, or until slightly tender but still firm. Drain well and let them cool slightly.
3.
While the potatoes are cooling, prepare the chimichurri sauce. In a bowl, combine the chopped parsley, oregano, coriander, minced garlic, red wine vinegar, rapeseed oil, lemon juice, chilli flakes, salt, and pepper. Mix well and set aside to allow the flavours to meld.
4.
Thread the potatoes, chorizo slices, red onion wedges and bell pepper pieces onto the skewers, alternating the ingredients. Add any other local seasonal vegetables at this stage.
5.
Drizzle the skewers with olive oil and season with salt and pepper.
6.
Grill the skewers for about 15-20 minutes, turning occasionally, until the potatoes are tender, the chorizo is cooked through and slightly charred, and the vegetables are tender-crisp. If desired, baste with melted Jersey butter during the last few minutes of grilling.
7.
Remove the skewers from the grill and serve immediately, topped generously with the fresh chimichurri sauce.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

40g

15% of RDA

Fat

45g

64% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For extra flavour, marinate the chorizo in a little olive oil and smoked paprika before threading onto the skewers.

Adjust the amount of chilli flakes in the chimichurri sauce to your preferred level of spiciness.

The chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 3 days. The flavour will actually improve as it sits.

Use a meat thermometer to ensure the chorizo reaches an internal temperature of 71°C (160°F).

Serve with a side salad made with local Jersey lettuce and a light vinaigrette.

Cooking Equipment

Grill

Mixing bowl

Skewers

Wine Pairings

No wine pairing suggestions available for this recipe.

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