Pork And Chorizo Kebabs Food

PORK AND CHORIZO KEBABS

Pork and Chorizo Kebabs image

Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling!

Provided by Martha Stewart

Categories Finger Food Recipes

Time 20m

Yield Makes 4 servings

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 270 g, Fat 22 g, Protein 15 g

COCONUT-AND-LIME PORK KEBABS

Coconut-and-Lime Pork Kebabs image

Provided by Food Network Kitchen

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds pork tenderloin, cut into 1-inch cubes
1 13.5-ounce can coconut milk
2 tablespoons vegetable oil, plus more for the grill
4 cloves garlic, smashed
1/3 cup plus 1 tablespoon packed dark brown sugar
1/3 cup chopped fresh cilantro, plus more for topping
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons Sriracha (Asian chile sauce)
Romaine lettuce leaves, for serving
Chopped roasted peanuts, scallions and cucumber, for topping

Steps:

Toss the pork with half of the coconut milk, the vegetable oil, garlic, 1/3 cup each brown sugar and cilantro, and 1 tablespoon each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 to 4 hours.
Preheat a grill to medium and lightly brush the grates with vegetable oil. Thread the pork onto eight 10-inch skewers. Grill the kebabs, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes.
Meanwhile, combine 1 tablespoon water and the remaining 1 tablespoon each brown sugar, fish sauce, lime juice and Sriracha in a small bowl. Serve the kebabs in romaine leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro.
If you're using wooden skewers, soak them in water for 20 minutes to prevent scorching.

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