- 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
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.
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.)