Spanish Chorizo and Potato Anticuchos
A fusion of Spanish chorizo and Peruvian marinade served with golden potatoes.
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Ingredients
- 1 lb Spanish chorizo links, sliced into 1-inch rounds
- 1 1/2 lb Yukon Gold potatoes, parboiled and cubed
- 3 tbsp Aji Panca paste
- 1/4 cup Red wine vinegar
- 2 tbsp Minced garlic
- 1 tsp Dried oregano
- 1 tsp Ground cumin
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 12 count Wooden skewers, soaked in water
Instructions
- 1
In a medium bowl, whisk together the Aji Panca paste, red wine vinegar, minced garlic, oregano, cumin, olive oil, salt, and pepper to create the marinade.
- 2
Place the sliced chorizo and the parboiled potato cubes into a large resealable bag or bowl.
- 3
Pour the marinade over the chorizo and potatoes, tossing well to ensure every piece is thoroughly coated.
- 4
Let the mixture marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours for deeper flavor.
- 5
Thread the marinated chorizo and potatoes onto the soaked skewers, alternating between a piece of meat and a piece of potato.
- 6
Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
- 7
Grill the skewers for 3 to 4 minutes per side, turning occasionally, until the chorizo is slightly charred and the potatoes are golden and crisp.
- 8
Remove from heat and serve immediately while hot, drizzling with any remaining pan juices if desired.
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