Eat Shop Save - Cod and Chorizo Skewers with Tabbouleh Salad

Serves four


  • Olive oil

  • 4 cod fillets - chopped into chunks

  • Half a ring of chorizo - sliced

  • Smoked paprika

  • 2 handfuls of bulgar wheat 

  • Juice of a lemon

  • 2 tbsp of olive oil

  • 1 small red onion - finely chopped

  • 1 cucumber - finely chopped

  • 5 tomatoes - finely chopped

  • Half a jar of olives - finely chopped

  • A bunch of parsley - finely chopped

  • Salt and pepper to taste

  • Lemon wedges to serve

*you will also need oven safe skewers


Preheat the oven to 200C/180C fan/gas 6.

Thread chunks of cod and chorizo onto the skewers one at a time until you have 8 skewers in total.

Place the skewers onto a baking tray lined with parchment paper and drizzle with olive oil. Season with salt, pepper and smoked paprika. Pop the skewers into the oven for 10-15 minutes.

Meanwhile, pop the bulgar wheat into a pan with 250ml of water and bring to a boil. Cook for five minutes and drain. Stir in the juice of a lemon and the 2 tbsp of olive oil and season with salt and pepper. Leave on the side as you chop the rest of your ingredients.

Add the red onion, cucumber, tomatoes, olives and parsley to the bulgar wheat.

Serve with tabbouleh with the cod and chorizo skewers and a lemon wedge.For more recipes and tips, follow our social media content on facebook, twitter and instagram using the hashtag #EatShopSave