1. Cook the potatoes in lightly salted boiling water for 8 minutes. Add the halved shallots and cook for a further 5 minutes, then drain. 2. Mix the olive oil and lemon juice in a bowl, season, tip in the drained potatoes and shallots and stir. 3. Add the diced pepper and chorizo, then thread it all onto 8 skewers. If using bamboo skewers, soak in water for 20 minutes before use. 4. Grill for 8 to 9 minutes, turning occasionally. Serve immediately with rice or salad. ---------------------------------------------------------------------------
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Ingredients
