The bread in these kebabs soaks up all the lovely spices and juices that come from the chorizo – which in turn prevents the bread burning. You could cook the kebabs under a medium-hot grill for 15 minutes, turning once – if so, omit the bread.
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
- 1. If using wooden or bamboo skewers, soak 6 in cold water for at least 30 minutes.
- 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.
Nutritional info
Per kebab: 413kcals, 26.5g fat (3.8g saturated), 36.6g protein, 7.2g carbs, 0.4g sugar, 1.9g salt
Chef's tip
Serve with couscous, grilled tomatoes and rocket.