Veggie and chorizo kebabs


  • 2 large garlic cloves, pressed
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons pure chili powder
  • 1 teaspoon paprika
  • 1/4 cup extra-virgin olive oil
  • 2 pounds large shrimp, shelled and deveined (approx 15)
  • 8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick
  • 2 large lemons, juiced
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 12 small red potatoes, quartered
  • 2 medium yellow onions, cubed
  • long wooden skewers


1. In a large zip lock bag mix together garlic, salt, pepper, chili powder, paprika, lemon juice and olive oil.

2. Add the shrimp and toss to coat. Refrigerate.

3. Bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.

4. Par boil bell peppers and potatoes for 3 -5 minutes.

5. Cut bell peppers, onion, potato ingredients into a wide piece.

6. Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Alternate with bell pepper, potato and onion. Push it to the end of the skewer and repeat with 2 more shrimp and chorizo slices, etc. Using more skewers, repeat with the remaining ingredients.

7. Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.


  • 1 bag large size marshmallows
  • 1 container chocolate dipping sauce
  • 1 container sprinkles
  • 1 watermelon
  • long wooden skewers

1. Cut watermelon in half and hollow-out one side. Place face down on a platter.

2. Heat chocolate in microwave.

3. Using blunt side, skewer marshmallows, dip in chocolate and add sprinkles. Place in watermelon for display purposes. Repeat!

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