Portuguese piri-piri sauces and dry spice rubs are rife with heat and zesty flavour. While piri-piri is made from a variety of ingredients, it's the fiery chili and fresh citrus that really stand out. These kabobs make everything sizzle.
- Prep time 15 minutes
- Total time 25 minutes
- Portion size 6 servings
- 24 mini yellow-fleshed potatoes
- 1/4 cup piri-piri spice rub
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons liquid honey
- 1 tablespoon warm water (approx)
- 24 jumbo shrimp (21 to 25 count), peeled and deveined
- 1 chorizo sausage , sliced in 24 rounds
- 1 small red onion , cut in 1-inch pieces
- 3 tablespoons chopped fresh chives (optional)
- 2 limes , cut in wedges
In microwaveable dish, cover and microwave potatoes on high until tender, 5 to 8 minutes. Let cool slightly.
Meanwhile, in large bowl, mix piri-piri spice rub with oil. Spoon 1 tbsp of piri-piri mixture into small bowl; stir in honey and up to 1 tbsp warm water to make glaze;
Add cooled potatoes to large bowl with piri-piri mixture. Add shrimp; toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.) Alternately thread shrimp, potatoes, chorizo and red onion onto 12 metal or soaked wooden skewers.
Place kabobs on greased grill over medium-high heat; close lid and grill, turning once, until shrimp are pink, 4 to 5 minutes. Brush with reserved piri-piri glaze; sprinkle with chives (if using). Serve with lime wedges.
Tip from The Test Kitchen: Chorizo sausage is already cured, so it just needs to be reheated on the barbecue.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 876 mg
- Sugars 8 g
- Protein 27 g
- Calories 420
- Total fat 24 g
- Potassium 735 mg
- Cholesterol 149 mg
- Saturated fat 8 g
- Total carbohydrate 24 g
- Iron 28
- Folate 11
- Calcium 6
- Vitamin A 16
- Vitamin C 18