No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Pork-and-Chorizo Kebabs

Both wooden and metal skewers are great for kebabs. Wooden skewers need to be soaked in water for 30 minutes before use.

  • prep: 20 mins
    total time: 20 mins
  • servings: 4

Ingredients

  • 2 boneless pork loin chops, cut into 16 pieces
  • 1 small onion, quartered and layers separated
  • 2 tablespoons olive oil, plus more for grates
  • 1 tablespoon red-wine vinegar
  • Coarse salt and ground pepper
  • 4 ounces dried chorizo sausage, halved lengthwise and cut into 1/2-inch pieces

Directions

  1. Step 1

    In a large bowl, combine pork, onion, oil, and vinegar; season with salt and pepper. Marinate at room temperature 1 hour (or refrigerate, up to overnight).

  2. Step 2

    Heat grill to medium; clean and lightly oil hot grates. Onto four skewers, thread pork, onion, and chorizo, beginning and ending with pork; season with salt and pepper. Grill kebabs, covered, until pork is cooked through, 12 to 13 minutes, turning occasionally.

Source
Everyday Food, July/August 2009