Lanzarote Charcoal Pork and Chorizo Skewers
Smoky Iberian pork and juicy chorizo skewers, flame-grilled with sweet peppers, drenched in vibrant chimichurri.
Ingredients
- 600 g Iberian-style pork shoulder, diced
- 250 g cooking chorizo
- 2 red peppers, chopped
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- sea salt and black pepper
For the Chimichurri
- 1 bunch parsley
- 2 garlic cloves
- 1 red chilli
- 3 tbsp red wine vinegar
- 5 tbsp olive oil
Instructions
- Thread pork, chorizo and vegetables onto skewers.
- Mix olive oil, paprika, salt and pepper, then brush over skewers.
- Grill over high heat for 15–20 minutes, turning regularly.
- Blitz the chimichurri ingredients together.
- Serve skewers hot with fries and plenty of chimichurri.
Add ingredients from Vickery TV straight to your favourite online supermarket
Notes
The beauty of this dish is in the simplicity – don’t overcook the octopus, don’t drown the veg in heavy sauce. Let the freshness and the bright Mediterranean herbs come through.
Nutrition
540
Calories
25G
Fat
4G
Saturates
1G
Sugars
738G
Salt
47G
Protein
30G
Carbs
3G
Fibre
ⓘ UK Government Reference Intakes (RIs).
