Steak, Potato, and Chorizo Kebabs with Red Pepper Mayo

 

Topped with a creamy, tangy crimson pepper mayo, it’s perfect for a summer time fish fry, a informal dinner, or an impressive appetizer for visitors. The mixture of textures—juicy steak, crisp-edged potato, and slightly charred chorizo—makes each chunk exciting.

Ingredients (Serves 4)

For the Kebabs:

400g steak (sirloin or rump), reduce into 2–3 cm cubes

200g chorizo, sliced into thick rounds

2 medium potatoes, parboiled and reduce into chunks

1 crimson bell pepper, cut into squares

1 purple onion, reduce into wedges

Olive oil

Salt and pepper

1 tsp smoked paprika

For the Red Pepper Mayo:

100g roasted purple peppers (jarred or clean)

150g mayonnaise

1 tsp smoked paprika

1 tsp lemon juice

Salt and pepper

Instructions

1. Prepare the Red Pepper Mayo:

Start by way of mixing the roasted crimson peppers with mayonnaise, smoked paprika, and lemon juice till clean. Season with salt and pepper to flavor. Chill inside the fridge whilst preparing the kebabs. This allows the flavors to meld and gives the mayo a vibrant colour and smoky, barely candy taste.

2. Parboil the Potatoes:

Place potato chunks in a pot of salted water and boil for 8–10 minutes till just gentle. Drain and allow cool barely. Parboiling ensures they cook dinner flippantly on the skewers without burning.

 Three. Assemble the Kebabs:

Thread the steak, chorizo, potato, red pepper, and onion onto skewers in an alternating sample. Leave a small area among every piece so warmth circulates and the entirety cooks flippantly.

Four. Grill or Cook the Kebabs:

Preheat a grill, griddle pan, or barbecue to medium-excessive warmth. Brush the skewers lightly with olive oil. Cook for 10–12 minutes, turning now and again, until the steak reaches your favored doneness, the chorizo is scorching, and the potatoes are golden and crispy on the rims.

5. Serve:

Plate the kebabs and serve immediately with a beneficiant dollop of purple pepper mayo at the facet. The mayo provides a creamy, barely highly spiced kick that enhances the smoky chorizo and juicy steak perfectly. Garnish with sparkling parsley or a squeeze of lemon for additonal brightness.

Tips for Success

Choose the right steak: Tender cuts like sirloin or ribeye work nice for kebabs; they cook dinner quick and stay juicy.

Evenly sized pieces: Cut all ingredients into similar sizes to make sure they cook dinner calmly.

Soak timber skewers: If the use of wood skewers, soak them in water for 30 minutes to prevent burning.

Chorizo choice: Use a company, dry chorizo in place of a tender, oily one to keep away from extra fat dripping onto the grill.

Make in advance: Red pepper mayo may be made an afternoon in advance to enhance its flavor.

Serving Suggestions

For a heartier meal, serve with fluffy couscous, rice, or roasted vegetables. The red pepper mayo can also double as a dip for fries or roasted veggies, making it a versatile addition to any meal.

The beauty of this recipe is its balance of flavors: smoky, spicy chorizo; smooth, juicy steak; creamy, sweet pink pepper mayo; and subtly crispy potatoes. Each chew combines heat, richness, and freshness, making it a crowd-captivating dish that’s both a laugh to prepare and satisfying to devour. Perfect for sharing with buddies or taking part in as a comforting dinner at home.