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

CHORIZO, PORK BELLY & CHICKPEA CASSEROLE

Chorizo, pork belly & chickpea casserole image

A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture

Provided by Barney Desmazery

Categories Main course

Time 2h50m

Number Of Ingredients 16

Ingredients

1 tbsp olive oil
700g skinless, boneless pork belly, cut into large bite-sized chunks
100g cooking chorizo, sliced into thin rounds
1 large onion, chopped
1 large carrot, finely chopped
1 tsp fennel seed
small pinch dried chilli flakes
2 garlic cloves
4 bay leaves, fresh are best
sprig of thyme
large pinch golden caster sugar
1 tbsp tomato purée
50ml sherry vinegar or good quality red wine vinegar
400g tin chopped tomato
400g tin chickpea, drained and rinsed
fresh chopped parsley

Steps:

1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn't wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it's not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.

Nutrition Facts : Calories 680 calories, Fat 45.2 grams fat, SaturatedFat 15.7 grams saturated fat, Carbohydrate 22.6 grams carbohydrates, Sugar 9.4 grams sugar, Fiber 4.4 grams fiber, Protein 43.5 grams protein, Sodium 1.3 milligram of sodium

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