Spanish Chorizo and Potato Anticuchos

Ingredients

• 1 lb Spanish chorizo links, sliced into 1-inch rounds
• 1.5 lb Yukon Gold potatoes, parboiled and cubed
• 3 tbsp Aji Panca paste
• 0.25 cup Red wine vinegar
• 2 tbsp Minced garlic
• 1 tsp Dried oregano
• 1 tsp Ground cumin
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 12 count Wooden skewers, soaked in water

Instructions

1. 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. 2

   Place the sliced chorizo and the parboiled potato cubes into a large resealable bag or bowl.

3. 3

   Pour the marinade over the chorizo and potatoes, tossing well to ensure every piece is thoroughly coated.

4. 4

   Let the mixture marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours for deeper flavor.

5. 5

   Thread the marinated chorizo and potatoes onto the soaked skewers, alternating between a piece of meat and a piece of potato.

6. 6

   Preheat a grill or grill pan over medium-high heat and lightly oil the grates.

7. 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. 8

   Remove from heat and serve immediately while hot, drizzling with any remaining pan juices if desired.