Ingredients
For the Kebabs:
- 600g (1.3 lbs) sirloin steak, cut into 2.5cm (1-inch) cubes
- 450g (1 lb) baby potatoes, parboiled and halved
- 225g (8 oz) Spanish chorizo, sliced into 1cm (½-inch) rounds (use gluten-free if needed)
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 3 tbsp (45ml) olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 8-10 wooden/metal skewers (soak wooden skewers in water for 30 minutes)
For the Red Pepper Mayo:
- 120ml (½ cup) mayonnaise
- 100g (½ cup) roasted red peppers, drained
- 1 garlic clove, minced
- 1 tbsp (15ml) lemon juice
- ½ tsp smoked paprika
- Salt to taste
Instructions
1. Prep the Kebabs
- Parboil potatoes: Cook baby potatoes in salted boiling water for 8–10 minutes until slightly tender. Drain and halve.
- Season steak: Toss steak cubes with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper.
- Assemble skewers: Thread steak, potatoes, chorizo, onion, and bell pepper onto skewers. Brush with remaining 2 tbsp olive oil.
2. Make the Red Pepper Mayo
- Blend mayonnaise, roasted red peppers, garlic, lemon juice, smoked paprika, and salt until smooth. Chill until serving.
3. Grill the Kebabs
- Preheat grill to medium-high (200°C / 400°F).
- Grill kebabs for 8–10 minutes, turning occasionally, until steak reaches 63°C (145°F) for medium-rare and potatoes are crispy.
4. Serve
- Drizzle kebabs with red pepper mayo. Serve with extra sauce and lemon wedges
Extra Tips
✨ Vegetarian Swap: Replace steak and chorizo with halloumi and mushrooms.
✨ Spicy Kick: Add 1 tsp chili flakes to the steak seasoning.
✨ Oven Option: Bake at 220°C (425°F) for 15–20 minutes, flipping halfway.
✨ Gluten-Free: Ensure chorizo and mayo are GF-certified.
FAQ's
Can I use sweet potatoes?
Yes! Parboil 450g diced sweet potatoes for 6–8 minutes instead.
How to store leftovers?
Refrigerate kebabs and mayo separately for up to 3 days. Reheat kebabs in the oven.
Is the mayo dairy free?
Yes. use vegan mayo for a fully dairy-free version.
Can I prep ahead?
Assemble skewers and make the mayo up to 24 hours in advance.
