Reviews Add Rating & Review 14 Ratings 5 star values: 6 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
Back to Pork and Chorizo Kebabs All Reviews for Pork and Chorizo Kebabs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pork and Chorizo Kebabs Recipe Summary prep: 20 mins total: 20 mins Servings: 4 Yield: Makes 4 servings
Ingredients Ingredient Checklist 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
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.
Gallery Pork and Chorizo Kebabs
Recipe Summary prep: 20 mins total: 20 mins Servings: 4 Yield: Makes 4 servings
Gallery
Pork and Chorizo Kebabs
Pork and Chorizo Kebabs
Pork and Chorizo Kebabs
Recipe Summary prep: 20 mins total: 20 mins Servings: 4 Yield: Makes 4 servings
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 4 Yield: Makes 4 servings
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 4
Yield: Makes 4 servings
4
Makes 4 servings
Ingredients
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
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.
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.
Reviews
Add Rating & Review 14 Ratings 5 star values: 6 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 14 Ratings 5 star values: 6 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
Add Rating & Review
14 Ratings 5 star values: 6 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
14 Ratings 5 star values: 6 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
14 Ratings 5 star values: 6 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
5 star values: 6 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
All Reviews for Pork and Chorizo Kebabs
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork and Chorizo Kebabs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
