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    Portuguese beef skewers with chorizo & pickled asparagus

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    Portuguese beef skewers with chorizo & pickled asparagus

    • Preparation time: 10 minutes, plus marinating
    • Cooking time: 15 minutes

    Serves: 4


    1 small essential Waitrose red onion, quartered
    230g beef rump steak, trimmed of excess fat and cut into bite-sized pieces
    2 garlic cloves, crushed
    8 bay leaves
    4 tbsp essential Waitrose red wine vinegar
    4 tbsp essential Waitrose olive oil, plus extra to serve
    1⁄2 x 25g pack at leaf parsley, leaves nely chopped, stalks discarded
    400ml cider vinegar
    100g caster sugar
    2 tsp mustard seeds
    2 x 230g packs asparagus, woody ends trimmed
    140g cooking chorizo, cut into bite-sized pieces
    5g unsalted butter
    4 tbsp aioli


    1 Soak 8 wooden skewers in water. Separate the onion quarters into individual petals and mix in a bowl with the beef, garlic, bay leaves, red wine vinegar, olive oil and 1⁄2 the parsley. Season and set aside to marinate while you make the pickle.
    2 Heat the cider vinegar, sugar, mustard seeds and 400ml water in a medium pan on a medium heat, until the sugar dissolves. Add the asparagus and bring to the boil. Turn the heat down and simmer for 2 minutes. Set aside for 10 minutes.
    3 Drain the beef and onion, reserving the marinade, and thread onto the skewers, alternating with the chorizo and marinated bay leaves. Heat a griddle pan over a medium heat and griddle the skewers for 4 minutes on each side, until cooked through. Meanwhile, gently simmer the marinade in a small pan with the butter and remaining parsley. Drain the asparagus and serve with the skewers, spooning the sauce over the top. Pair with a dollop of aioli and some toasted sourdough, if liked. 

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