Squid and Chorizo Skewers: Outdoor Cooking with Tom Kerridge and Big Green Egg

There’s nothing better than the charred, roasted flavour you get from cooking chorizo on the barbecue. Once you mix it up with these other fantastic ingredients, you’ve got yourself a real outdoor cooking favourite.
Big Green Egg and Tom Kerridge have teamed up to show you how to cook this delicious dish. Find the ingredients and recipe on page 40 of my new Outdoor Cooking book or check it out below. Let us know how you get on in the comments!
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Recipe:
Ingredients:
500g medium squid with tentacles, cleaned
Finely grated zest of 1 Lemon
2 tbsp extra virgin olive oil
2 large garlic cloves, finely grated
2 tbsp flat-leaf parsley, finely chopped
2 rosemary sprigs, finely chopped
200g spicy chorizo sausage, cut into 2cm chunks
200g Padrón peppers
Salt and freshly ground black pepper
Lemon mayo:
100g mayonnaise
50g Greek yoghurt
Juice of 1⁄2 lemon
1 small garlic clove, finely grated
To serve:
4 large flatbreads, cut into quarters 1 lemon, cut into wedges to serve 120g rocket leaves
Method:
1. If using wooden skewers, pre-soak them in water for 30 minutes to avoid scorching on the barbecue.
2. On a board, carefully slice open each squid pouch so it lies flat and cut a lattice pattern on the softer, internal surface. Cut the squid pouches into 5cm pieces. Cut the tentacles in half.
3. Put the scored squid and tentacles into a small bowl and add the lemon zest, extra virgin olive oil, garlic, herbs and some seasoning. Leave to marinate for 15 minutes.
4. Meanwhile, in a bowl, mix all the ingredients together for the lemon mayo and set aside.
5. Thread the marinated squid, chorizo chunks and Padrón
peppers alternately onto 8 skewers. Place on a hot barbecue and cook for 6-8 minutes, turning frequently. Towards the end of cooking, briefly place the flatbreads on the barbecue to warm through, turning them once.
6. Serve the skewers as soon as they are ready, with the lemon mayo, rocket and lemon wedges alongside.
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Goes great with:
T-bone steak: • T-Bone Steak with Blac...
Halloumi burgers: • Umami Mushroom and Hal...
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• Facebook: / cheftomkerridge
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Thanks for watching!
#TomKerridge #BigGreenEgg #BigGreenEggUK #barbecuechorizo #barbecuesquid #outdoorcooking #bbq #homebarbecue #barbecueessentials

[@ChefTomKerridge]

Ever tried squid on the bbq? If not, give it a go and let me know what you think 👀

[@Premofandabbadozy]

Also that bbq is tiny. Food looks unreal though 👌🏼

[@ChefTomKerridge]

So easy to store! Cheers, mate

[@ColinBell78]

Where did you get that grater from Tom?

[@NealAndrews]

I'd like to ask the same question :) 👍

[@Premofandabbadozy]

Why do chefs hate garlic crushers?

[@ChefTomKerridge]

😂😂😂