Ingredients

• 1/2 cup barbecue sauce
• 1 tablespoon wholegrain mustard
• 1/2 teaspoon cracked black pepper
• 1 garlic clove, crushed
• 2 tablespoons olive oil
• 800g beef rump steak, trimmed, cut into 2cm cubes
• 750g baby cream delight potatoes, halved
• 1 (150g) chorizo sausage, cut into 1cm cubes
• 1/2 cup light sour cream
• 1 tablespoon white wine vinegar
• 2 tablespoons chopped gherkins
• 1/3 cup roughly chopped flat-leaf parsley leaves

Method

• Step 1 Combine barbecue sauce, mustard, pepper, garlic and half the oil in a large glass dish. Thread beef onto skewers. Place skewers in dish and turn to coat. Refrigerate overnight, if time permits.
• Step 2 Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Place potato on prepared tray. Drizzle with remaining oil. Season with salt and pepper. Toss to combine. Roast for 25 minutes or until almost tender. Add chorizo. Roast for a further 10 minutes or until potato is tender and chorizo is just crisp. Set aside for 30 minutes to cool.
• Step 3 Heat a barbecue plate on medium-high heat. Cook skewers, turning occasionally, for 10 minutes for medium or until cooked to your liking. Transfer to a baking dish. Cover with foil. Stand for 5 minutes.
• Step 4 Combine sour cream and vinegar in a large bowl. Add gherkin, potato mixture and 1/4 cup parsley. Stir to combine. Serve skewers with potato salad sprinkled with remaining parsley.