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Tony Christie, Sean Laurenz Photo by: Tony Christie, Sean Laurenz

Pork-and-Chorizo Kebabs

Coastal Living JULY 2010

  • Yield: Makes 8 to 10 servings
  • Cook time:10 Minutes
  • Prep time:30 Minutes
  • Marinate:4 Hours

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

Preparation

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.)

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Pork-and-Chorizo Kebabs recipe

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