Sizzling Piri-Piri Shrimp and Chorizo Kabobs Sizzling Piri-Piri Shrimp and Chorizo Kabobs

Sizzling Piri-Piri Shrimp and Chorizo Kabobs | Food styling by Ashley Denton | Prop styling by Catherine Doherty Image by: Jodi Pudge

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
  • Credits : Canadian Living Magazine



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; 
set aside.

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.

BEER PAIRING: Beau's All Natural Brewing Co. (Vankleek Hill, Ont.)
Lug Tread Lagered Ale: A hybrid of lager and ale, its flavour stands up to bold spices with a refreshingly crisp finish.

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
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Sizzling Piri-Piri Shrimp and Chorizo Kabobs