Heat a barbecue or grill.
Bring a pan of lightly salted water to the boil.
Add the potatoes and cook for 12 mins until a skewer can easily be inserted.
Drain and leave to steam-dry.
Toss the potatoes with the peppers, chorizo, olive oil and rosemary in a large bowl.
Take six to eight large metal skewers and thread the potatoes, peppers and chorizo alternately onto them.
Barbecue for 10-15 mins or until lightly charred on the outside, or grill for 5-6 mins on each side.
Mix the mayonnaise, garlic and lemon juice together in a small bowl.
Sprinkle with some paprika, if you like.
Serve the skewers with the parsley scattered over, if using, and the garlic mayo and salad on the side.
