Dairy-Free Chorizo and Potato Skewers with Romesco Sauce

Ingredients

• 12 oz Dairy-Free Chorizo
• 1 lb Small Potatoes (fingerling or new)
• 2 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 cup Roasted Red Peppers (jarred)
• 2 tbsp Tomato Paste
• 2 cloves Garlic
• 1 tbsp Red Wine Vinegar
• 1 slice Bread (gluten-free)
• 2 tbsp Parsley

Instructions

1. 1Preheat your grill to medium heat, which is about 350-400°F (175-200°C).
2. 2Cut the 12 oz Dairy-Free Chorizo into 1-inch pieces. Place the 1 lb Small Potatoes in a pot and cover with water. Boil them until they can be easily pierced with a fork but still have a slight firmness, about 10-15 minutes. Drain the potatoes.
3. 3Thread the 1-inch pieces of chorizo and the boiled potatoes onto skewers, alternating between them. You should have about 4-6 skewers.
4. 4Place the skewers on a clean surface. Brush all sides of the skewers evenly with the 2 tbsp Olive Oil. Sprinkle the skewers with the 1 tsp Smoked Paprika, 1/2 tsp Salt, and 1/4 tsp Black Pepper.
5. 5Place the prepared skewers on the preheated grill. Grill for 10-15 minutes, turning them occasionally, until the chorizo is cooked through and the potatoes are lightly browned and tender. The chorizo should reach an internal temperature of 165°F (74°C).
6. 6While the skewers are grilling, prepare the romesco sauce. Place the 1 cup Roasted Red Peppers (jarred), 2 tbsp Tomato Paste, 2 cloves Garlic (peeled), 1 tbsp Red Wine Vinegar, 1 slice Bread (gluten-free), and 2 tbsp Parsley into a food processor. Blend these ingredients until the sauce is smooth and well combined.
7. 7Remove the skewers from the grill. Serve the grilled chorizo and potato skewers immediately with the prepared romesco sauce on the side.

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