Pork-and-Chorizo Kebabs

Coastal Living
Pork-and-Chorizo KebabsRecipe
Tony Christie, Sean Laurenz

Makes 8 to 10 servings


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2 pounds pork loin, cut into 1-inch cubes
3 (4-ounce) chorizo sausages, sliced 1 inch thick
1 onion, cut into large chunks
20 fresh bay leaves, optional


Prep: 30 Minutes
Cook: 10 Minutes
Marinate: 4 Hours

1. Thread first 3 ingredients and bay leaves, if desired, onto 10 (12-inch) skewers. Place in a shallow container; pour White Wine Marinade over kebabs. Cover and chill 4 to 8 hours, turning occasionally.

2. Remove kebabs from marinade, discarding marinade. Place kebabs on greased grill rack. Grill over high heat (450° to 600°) for 10 to 12 minutes or until pork reaches 155°. (Pork will be slightly pink.)

Created date

June 2010