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:
  • Total Time:
  • Servings: 4
Pork-and-Chorizo Kebabs

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.


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