Print This Recipe

Print
Pork-and-Chorizo Kebabs

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.

Everyday Food, July/August 2009 http://www.marthastewart.com/330221/pork-and-chorizo-kebabs
4.18182
Rated
83.6364100(11)11
  • Prep Time 20 minutes
  • Total Time 20 minutes, plus marinating
  • Yield Makes 4 servings

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. 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.