Pork and Chorizo Kebabs
Smoky pork and vegetables complimenting the chorizo that ends up with some crispy bits on the outside!
Ingredients
- 400g pork loin or fillet cut into approx. 2.5cm cubes (you should end up with around 24 cubes)
- 150g chorizo (from a cooked chorizo ring) cut into 1.5cm chunks
- 1 pepper (any colour) deseeded and cut into bite size chunks
- 0.5 red onion cut into squares
- 2 tbsp vegetable oil
- 1 tsp sweet smoked paprika
- salt and freshly ground black pepper
Instructions
- For step 3, if using wooden skewers – soak in cold water for at least 30 minutes.
- Once you have prepared the meat and vegetables, add them to a large bowl along with the oil and paprika. Season with salt and freshly ground black pepper and mix well to combine.
- Heat the BBQ or grill to high. Thread 6 x 25cm wooden or metal skewers with the seasoned meat and vegetables. Set aside until you’re ready to cook.
- Cook on the BBQ for 8 minutes or under a hot grill for 12 minutes, turning 3 times at regular intervals, until cooked through.
- Enjoy as a selection of barbecued food with salads, flatbreads or with some of your favourite side dishes.
Notes
- This pork and chorizo skewers recipe is easily adapted if you’re cooking for less or more people.