Portuguese style kebabs

    Grilled skewers of beef, pork and chorizo with peppers and onions, served with dipping sauces of piri piri, Marie Rose and garlic mayonnaise on the side with salad and fries. Seriously delicious.

    Samantha's Supper

    Kent, England, UK
    1 person made this

    Serves: 2 

    • 1 steak
    • 1 pork steak
    • 1 to 2 chorizo sausages
    • 1 onion
    • 1/2 red pepper
    • 1/2 yellow or green pepper
    • 1 jar piri piri sauce
    • 1 jar good quality mayonnaise
    • 1 squirt tomato ketchup
    • 1 squirt lemon juice
    • 1 pinch Cayenne pepper
    • 1 garlic cloves, crushed

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Cut the steak and pork into largish chunks. Slice the chorizo into 2cm rounds. Cut the onion into eighths (each onion half cut into quarters). Chop the peppers into chunks.
    2. Take a metal skewer (2 per person) and thread on evenly the beef, pork, chorizo, onion and peppers. Distribute evenly and alternate each item. Set aside in a dish long enough to hold the meat skewers. Cover and leave in the fridge until needed.
    3. Meanwhile, prepare your sauces (you can easily vary this to your own taste or what sauces you want to serve). In 3 little pots or dishes per person add the ready made piri piri to one pot. In a mixing bowl add some mayonnaise, a squirt each of ketchup and lemon juice and a pinch of cayenne pepper. Mix well and place into serving pot. In another mixing bowl, add some mayonnaise and 1 small crushed clove garlic. Mix well and place into another serving pot. Cover all sauces with cling film and place in the fridge until serving.
    4. When ready to serve heat the grill until hot. Add the skewers to the grill rack and grill until cooked through and the peppers and onion slightly charred. Cook to how you desire but ensure that the pork is cooked through. Turn often whilst grilling.
    5. Serve 2 skewers on a plate with the 3 dipping sauces. I like to serve also with fries and a simple salad of grated carrot, sliced tomato and onion drizzled with a little lemon juice and exra virgin olive oil.

    Make ahead

    Prepare the skewers and dipping sauces ahead in the morning.


    Nice also cooked on the BBQ in summer.

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