Snack

Chorizo and manchego skewers

Name: Chorizo and manchego skewers
Total time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 5½ oz Cured chorizo; 4 oz Manchego; Green olives, four per skewer; 4 tsp Olive oil; Black pepper, a good grind

Assembled rather than cooked, and it travels — the one thing here that survives a lunchbox or a car journey intact.

1gnet carbs

23gfat

18gprotein

283kcal

Per serving15 minServes 4

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Ingredients

For the whole dish · serves 4

Cured chorizo5½ oz
Manchego4 oz
Green olivesfour per skewer
Olive oil4 tsp
Black peppera good grind

Method

5 steps · 15 minutes

Use cured chorizo, the kind sliced like salami, rather than the raw cooking sort — this is not cooked and the two are not interchangeable.
Cut the manchego into cubes roughly the thickness of the chorizo slices.
Fold each chorizo slice in half and thread it onto a cocktail stick with a cube of cheese and an olive.
Trickle the oil over and grind pepper on.
Leave them 10 minutes at room temperature before eating. Straight from the fridge the manchego tastes of very little.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.