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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Chicken & Chorizo Skewers
Tender pieces of fresh chicken, hand skewered with specially selected chorizo sausage & fresh red pepper.
There is something inherently exciting about barbecuing. Whether it's a planned occasion or an impromptu midweek affair, cooking outside always makes food taste great. Our chicken & chorizo skewers have been a real favourite with our customers for a number of years now & when I see out chefs making them I know that summer is just around the corner.
Preparation time: Delicious in just 14 minutes!
Servings: Serves 2
Cuisine Type: Sizzlers
Cooking Instructions:
Fantastic on the grill
1. Preheat grill.
2. Remove all packaging & place skewers under a medium heat for 12-14 mins, turning occasionally until juices run clear.
Even better on the barbecue
1. Remove all packaging.
2. Place skewers onto a barbecue over hot (but not flaming) coals for 12-14 mins, turning occasionally until juices run clear.
Check food is piping hot throughout. These instructions are a guide only: all grills vary & no two barbecue chefs are the same. Please don’t reheat once cooked!
Ingredients:
Fresh chicken (70%)
Fresh red peppers (17%)
Chorizo (8%)
Water
Tomato purée
Fresh coriander
Sunflower oil
Smoked paprika
Lemon juice
Salt
Garlic purée
Black pepper
Turmeric
Chorizo contains: pork, paprika, salt & garlic.
Does this recipe contain?
dairy: no
soya: no
mustard: no
fish: no
gluten: no
sesame: no
celery: no
eggs: no
nuts: no
shellfish: no
Chef's Tip
Red Slaw & Salted Jacket Potatoes (serves 2)
250g/9oz red cabbage, finely shredded
3 medium carrots, peeled & grated
2 sticks celery, sliced
1 red-skinned apple, quartered, cored & sliced
½ small red onion, peeled & finely chopped
142ml carton soured cream
5 tbsp mayonnaise
4 jacket potatoes
2 tsp olive oil
2 tsp coarse sea salt
1. Mix the cabbage, carrot, celery, apple & onion in a large bowl. Stir in the cream & mayonnaise. Season well with salt & freshly ground black pepper.
2. Serve with jacket potatoes rubbed with oil & salt then baked until tender.
Creamy Minted New Potatoes & Orange Salad (serves 2)
500g/1lb 2oz new potatoes, cut into 5cm/2 chunks
142ml carton soured cream
6 tbsp mayonnaise
2 tbsp finely chopped fresh chives
2 tbsp chopped fresh mint
1 small bag mixed salad leaves
2 oranges, peeled & segmented
½ small red onion, peeled & finely sliced
2 tbsp olives oil
1. Cook the potatoes in a large pan of boiling water for 15-20 minutes until very tender. Drain under cold running water & leave to cool. Mix with the soured cream, mayonnaise, chives & mint. Season to taste with salt & freshly ground black pepper.
2. Mix the salad leaves with the oranges, red onion & oil.
Chorizo can be found as either picane (hot) or dulce (sweet), but only the former incorporates the fearsome chiles guindillas secas (small dried hot chillis).
