Pork and chorizo kebabs
(from Elyce123’s recipe box)
Makes 6, can be cooked under a medium-hot grill for 15 minutes, turning once, omit the bread
Source: delicious. June 2005
Prep time: 20 minutes
Cook time: 12 minutes
Ingredients
- 2 pork tenderloins, each about 350-450g
- 2 thick slices Granary bread
- 200g thin piece chorizo, cut into 24 slices
- 6 tbsp olive oil
- 1/2 tsp paprika
- 1 tbsp chopped fresh sage
- vegetable oil, for brushing
Directions
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If using wooden skewers, soak 6 in cold water for at least 30 minutes.
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Meanwhile, trim the pork of any excess fat, then cut into bite-size cubes, giving 24 pieces in all. Cut the bread into 24 cubes, slightly smaller than the pork. Thread 4 pork pieces, 4 bread pieces and 4 chorizo slices alternately onto each soaked skewer.
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Mix the olive oil with the paprika, sage and some seasoning, and brush over the skewers, making sure you soak the bread well.
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Brush the cooking grate with a little oil. Barbecue the skewers directly over a medium heat source for 10-12 minutes – turning halfway and brushing with any remaining paprika oil – until cooked through. Serve with couscous, grilled tomatoes and rocket.