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.)
Reprinted with permission from LIFE'S A BEACH COTTAGE: SECOND HELPINGS, MODERN MUSEUM PUBLISHING, 2008; www.MODERNMUSEUM.CO.ZA
The pork loin part was dry and the chorizo of course is spicy. The marinade didn't do enough for the pork's flavor.
Great summer night meal!
