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Pork-and-Chorizo Kebabs

Tony Christie, Sean Laurenz
Prep time 30 mins
Cook time 10 mins
Marinate time 4 hrs
Yield

Makes 8 to 10 servings

Ingredients

  • 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
  • White Wine Marinade

How to Make It

  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.)

Reprinted with permission from LIFE'S A BEACH COTTAGE: SECOND HELPINGS, MODERN MUSEUM PUBLISHING, 2008; www.MODERNMUSEUM.CO.ZA