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Pork and Chorizo Kebabs
Pork and Chorizo Kebabs

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Serves: 6
500gr thick cut pork loin steaks, cut into 6 pieces
6 shalots, peeled and halved
12 baby vine tomatoes
1 large pepper cut into 12 pieces
2 chorizos cut into 12 pieces
1/2 can of beer
Fresh ground pepper and salt
Tabasco sauce

In a bowl add the beer, 1 tbsp of tabasco sauce, salt and fresh ground pepper (to taste), stir well and add the pork. Leave to marinate for about 4 hours

With 6 metal skewers (about 40cm each) arrange in any sequence that you want or use the one I did: 1/2 shallot, 1 piece of pepper, i piece of chorizo, 1 piece of pork, 1/2 shallot, 1 piece of pepper, pork, tomato and chorizo.

Preheat de oven to 400ÂșC and in a non stick roasting tray roast the kebabs for about 40 min, turning the kebabs (with care) once and while to cook evenly. You can use the marinated sauce to keep the meat moist. Serve with green salad.

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