Pork and Chorizo Kebabs

By: Deborah

Smoky pork and vegetables complimenting the chorizo that ends up with some crispy bits on the outside!

PREP: 20

COOK: 8

TOTAL: 28

Course: Main

Cuisine: Spanish

Servings: 6 kebabs on 25cm skewers

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

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.

This pork and chorizo skewers recipe is easily adapted if you’re cooking for less or more people.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS 30 minute meal, barbecue food, chorizo kebabs recipe, pork kebabs recipe, summer food

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