Can’t bring yourself to make the same old chicken skewers again? Pick up a copy of Posh Kebabs, a new cookbook by recipe developer Rosie Reynolds, and refresh your repertoire with awesome and budget-friendly recipes for the delicious kebabs enjoyed around the world. These piquillo pepper and chorizo skewers will be the star of your tapas party.
Don’t waste any of those vibrant red oils from your charred chorizo; instead, let the hot oil soak into your tomato bread for a true Spanish flavor. Great as a tapa with a glass of sherry.
- 6 1/2 ounces cooking chorizo sausages (about 12 mini chorizo)
- 12 piquillo peppers from a jar, drained
- 2 rustic demi-baguettes, halved lengthways
- 4 medium tomatoes, finely chopped
- 1 garlic clove, finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon red wine vinegar
- handful flat-leaf parsley, roughly chopped
- Salt and freshly ground black pepper
For the skewers
Halve the chorizo sausages lengthways, then thread the chorizo and peppers onto 4 small skewers, alternating between the two. Set aside.
Heat a griddle pan to high and cook the skewers for 5 minutes, turning halfway through until the chorizo is cooked through and has released its red oil. Remove the skewers from the pan and set aside. Lay the baguette halves cut-side down on the pan, moving them about in the hot oil, and toast for 2 minutes until a little crisp and red from the chorizo oil.
Combine the tomatoes, garlic, olive oil, vinegar, and parsley. Season with black pepper and a little salt, though the chorizo may be salty enough. Put the baguettes onto a serving plate, spoon over the tomatoes, and serve the skewers on top of the bread.