Pork kebabs with chorizo and onions
4 servings
51 minutes
Pork skewers with chorizo and onion are a true gastronomic symphony of Spanish cuisine. Their history traces back to traditional meat dishes of Iberia, where chorizo—a spicy sausage with paprika—adds a special aroma and richness. Juicy marinated pork skewers, tender onions, and spicy chorizo create a perfect combination of textures and flavors: the tenderness of the meat, the sweetness of the onion, and the mild spiciness of the chorizo. They are grilled or cooked over an open flame, acquiring an appetizing golden crust. Perfect for summer picnics, friendly gatherings, and outdoor dinners. Served with herbs, sauces, and fresh bread, they create a warm Spanish dining atmosphere.
1
Cut the meat and onion into small pieces and place them in a bowl. Add olive oil, vinegar, salt, and pepper. Mix well. Marinate at room temperature for 1 hour or refrigerate overnight.
- Pork tenderloin: 500 g
- Onion: 1 head
- Olive oil: 2 tablespoons
- Red wine vinegar: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Cut the chorizo into small pieces.
- Chorizo: 120 g
3
Preheat the grill or barbecue.
4
Skewer pieces of meat, chorizo, and onion alternately. Season with salt and pepper. Place on the grill and cook for 12-15 minutes until done, turning occasionally.
- Pork tenderloin: 500 g
- Onion: 1 head
- Chorizo: 120 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
