Ingredients
2 pork tenderloins, each about 350-450g
2 thick slices Granary bread
200g thin piece chorizo, cut into 24 slices
6 tbsp olive oil
1/2 tsp paprika
1 tbsp chopped fresh sage
Vegetable oil, for brushing
Method:
How to make pork and chorizo kebabs
1. If using wooden or bamboo skewers, soak 6 in cold water for at least 30 minutes.
Tip
Serve with couscous, grilled tomatoes and rocket.
2. Meanwhile, trim the pork of any excess fat, then cut into bite-size cubes, giving 24 pieces in all. Cut the bread into 24 cubes, slightly smaller than the pork. Thread 4 pork pieces, 4 bread pieces and 4 chorizo slices alternately onto each soaked skewer.
3. Mix the olive oil with the paprika, sage and some seasoning, and brush over the skewers, making sure you soak the bread well.
4. Brush the cooking grate with a little oil. Barbecue the skewers directly over a medium heat source for 10-12 minutes – turning halfway and brushing with any remaining paprika oil – until cooked through.
1. If using wooden or bamboo skewers, soak 6 in cold water for at least 30 minutes.
Tip
Serve with couscous, grilled tomatoes and rocket.
2. Meanwhile, trim the pork of any excess fat, then cut into bite-size cubes, giving 24 pieces in all. Cut the bread into 24 cubes, slightly smaller than the pork. Thread 4 pork pieces, 4 bread pieces and 4 chorizo slices alternately onto each soaked skewer.
3. Mix the olive oil with the paprika, sage and some seasoning, and brush over the skewers, making sure you soak the bread well.
4. Brush the cooking grate with a little oil. Barbecue the skewers directly over a medium heat source for 10-12 minutes – turning halfway and brushing with any remaining paprika oil – until cooked through.
No comments:
Post a Comment