Protein Swap | Grilled Chorizo Skewers
Leafy Potato Salad with Ranch-Spiced Dressing
Cooking time
20 minutes
Servings
4
Calories
660 /serving
Parenting is all about DIY. So let’s try some DIYK: Do It Yourselves, Kids! They can lend a hand preparing skewers of chorizo meat, destined for the grill. And they can put together a salad of baby potatoes, curly leafy lettuce and crunchy cukes, dressed in a ranch-spiced vinaigrette for a picnic mood.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 900g Baby potatoes
- 4 Cucumbers
- 1 Head of curly leaf lettuce
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 8 Bamboo skewers
- 12g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Eggs, Mustard, Sulphites
You will need:
Oil
Large pot
BBQ
Strainer
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
9 g
Sodium
400 mg
Total Carb
43 g
Sugars
5 g
Protein
26 g
Fibre
6 g
Preparation
Boil the potatoes
Heat the BBQ on high, making sure to oil the grill first. Place the skewers in a shallow bowl; cover with water. Halve the potatoes (quarter if large). Place in a large pot and cover with salted water. Bring to a boil, 11 to 13 min., until tender. Drain, transfer to a bowl and drizzle with oil; season with ½ the spices and S&P. Allow to cool slightly.
Mise en place
Meanwhile, quarter the cucumbers lengthwise; thinly slice crosswise. Separate the lettuce leaves; tear the leaves.
Prepare & grill the skewers
Form the chorizo into 8 long oval-shaped pieces. Drain the skewers and thread each one with the chorizo; drizzle with oil. Add the skewers* to the BBQ and grill, turning often, 6 to 10 min., until cooked through.
Make the potato salad
In a large bowl, combine the mayo, vinegar, remaining spices and 2 tbsp oil. Add the potatoes, lettuce, cucumbers and S&P.
Plate your dish
Divide the skewers and potato salad between your plates. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
