Pork and Chorizo Skewers
Pork and Chorizo Skewers



  • 2 x 400g pork tenderloins, cut into 24 chunks
  • 2 slices of granary bread, cut into 24 chunks
  • 200g chorizo, cut into 24 slices
  • 6 tbsp olive oil
  • ½ tsp paprika
  • 1 tbsp chopped sage
  • Veg oil for brushing
  • 6 pre-soaked skewers
  • Thread 4 pork pieces, 4 chorizo slices and 4 bread pieces alternatively onto each skewer. Mix the olive oil, sage and paprika, season well and brush over the skewers. Brush the cooking grate of a barbecue or a griddle with oil, and barbecue the skewers for 10-12 mins, turning halfway and basting with paprika oil, until cooked through. Serve with salad.
30 mins
6 serving

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