Pork and Chorizo Kebabs

RECIPE

Marcus Nilsson

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.

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

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