Steak, Potato, and Chorizo Kebabs with Red Pepper Mayo Recipe

Steak, Potato, and Chorizo Kebabs with Red Pepper Mayo Recipe

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.

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