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Pork and Chorizo Kebabs


Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling!

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2009


  • 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


  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. 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.

Cook's Notes

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

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