Food & Cooking Recipes Appetizers Finger Food Recipes Pork and Chorizo Kebabs 4.1 (14) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 Yield: 4 servings 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! 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 ½-inch pieces Directions 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). 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. Rate it Print