Dairy-Free Chorizo and Potato Skewers with Romesco Sauce

Instructions

1. 1Preheat your grill to medium heat, which is about 176.7-204.4°C (175-200°C).
2. 2Cut the about 340 g Dairy-Free Chorizo into 2.54 cm pieces. Place the about 450 g 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 2.54 cm 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 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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