This pork and chorizo kebabs recipe is one of my own! I fancied using pork instead of chicken to go with some chorizo ring that I had left in the fridge to make some yummy kebabs on the BBQ while enjoying a spell of lovely sunny weather.
The pork and vegetables end up with a lovely smoky flavour complimenting the chorizo that ends up with some crispy bits on the outside, but is still tender inside. Absolutely delicious...and can be cooked inside under the grill if the weather isn't being kind!!
Tip
- This pork and chorizo skewers recipe is easily adapted if you’re cooking for less or more people.
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How to make these Pork and Chorizo Kebabs
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
- half a 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.
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Pork and Chorizo Kebabs
Equipment
Ingredients
- 400 g (0.9 lb) pork loin or fillet cut into approx. 2.5cm cubes (you should end up with around 24 cubes)
- 150 g (5.3 oz) chorizo (from a cooked chorizo ring) cut into 1.5cm chunks
- 1 pepper (any colour) deseeded and cut into bite size chunks
- half a 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.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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