Pork & Chorizo Kebabs (for the BBQ)

Published on 11 April 2020 | In | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 10

Nobody loves a BBQ (or a “braai” where I come from) more than me.  Standing around an open flame, with a beer and mates, chatting, cooking, planning, laughing! Nothing like it really.

And there are no better kebabs.  Two of my favourite things in the world – Pork Neck and spicy chorizo.  These are easy to make, and are a knock-out at any BBQ!

Ingredients

  • 1kg Pork Neck, cut into 2cm cubes
  • 300g spicy Chorizo (should still be softish), cut into wheels about 1cm thick
  • +- 20 bay leaves
  • Marinade
  • 400ml good dry White Wine (if you won't drink it don't use it!)
  • 1 cup Extra Virgin Olive Oil
  • 5 Cloves (whole)
  • 2 tsp Cumin Seed
  • 20 whole Black Peppercorns
  • 5 Bay leaves
  • 3 Large Onions (peeled and quartered)
  • 5 cloves of Garlic (peeled & crushed)
  • 1kg Pork Neck, cut into 2cm cubes
  • 300g spicy Chorizo (should still be softish), cut into wheels about 1cm thick
  • +- 20 bay leaves
  • Marinade
  • 400ml good dry White Wine (if you won't drink it don't use it!)
  • 1 cup Extra Virgin Olive Oil
  • 5 Cloves (whole)
  • 2 tsp Cumin Seed
  • 20 whole Black Peppercorns
  • 5 Bay leaves
  • 3 Large Onions (peeled and quartered)
  • 5 cloves of Garlic (peeled & crushed)
  • 1kg Pork Neck, cut into 2cm cubes
  • 300g spicy Chorizo (should still be softish), cut into wheels about 1cm thick
  • +- 20 bay leaves
  • Marinade
  • 400ml good dry White Wine (if you won't drink it don't use it!)
  • 1 cup Extra Virgin Olive Oil
  • 5 Cloves (whole)
  • 2 tsp Cumin Seed
  • 20 whole Black Peppercorns
  • 5 Bay leaves
  • 3 Large Onions (peeled and quartered)
  • 5 cloves of Garlic (peeled & crushed)

Instructions

  1. Mix all the marinade ingredients together and add the cubed pork neck, making sure the marinade covers all the meat. The best is to place it all in a zip-loc bag so that the marinade reaches all the meat. Marinade overnight if you can, or at least for 3-4 hours.
  2. Place 10 bamboo kebab skewers in some cold water for about 60 minutes (this helps that they exposed part of the skewers do not burn on the BBQ).
  3. When the meat has been marinaded, thread the skewers (3 of each ingredent) in this order: Pork - Bay Leaf - onion (from marinade) - chorizo - Pork - Bay Leaf - onion (from marinade) - chorizo - Pork - Bay Leaf - onion (from marinade) - chorizo. If you need more skewers then add more until all the ingredients are threaded. Place in a meat dish and pour the marinade over until ready to BBQ.
  4. You need to prepare your BBQ to a medium heat (you should be able to hold your hand 10cm for at least 10 seconds, but no longer.
  5. Remove the meat from the marinade and grill on the BBQ, turning every 1-2 minutes until they are cooked. Should be at least 10-15 minutes. The meat should be charred slightly on the outside, but still tender in the middle. (DO NOT BASTE WITH THE MARINADE AS THE MARINADE WILL JUST BURN).
  6. Serve with your favourite BBQ side dishes.
  7. Mix all the marinade ingredients together and add the cubed pork neck, making sure the marinade covers all the meat. The best is to place it all in a zip-loc bag so that the marinade reaches all the meat. Marinade overnight if you can, or at least for 3-4 hours.
  8. Place 10 bamboo kebab skewers in some cold water for about 60 minutes (this helps that they exposed part of the skewers do not burn on the BBQ).
  9. When the meat has been marinaded, thread the skewers (3 of each ingredent) in this order: Pork - Bay Leaf - onion (from marinade) - chorizo - Pork - Bay Leaf - onion (from marinade) - chorizo - Pork - Bay Leaf - onion (from marinade) - chorizo. If you need more skewers then add more until all the ingredients are threaded. Place in a meat dish and pour the marinade over until ready to BBQ.
  10. You need to prepare your BBQ to a medium heat (you should be able to hold your hand 10cm for at least 10 seconds, but no longer.
  11. Remove the meat from the marinade and grill on the BBQ, turning every 1-2 minutes until they are cooked. Should be at least 10-15 minutes. The meat should be charred slightly on the outside, but still tender in the middle. (DO NOT BASTE WITH THE MARINADE AS THE MARINADE WILL JUST BURN).
  12. Serve with your favourite BBQ side dishes.
  13. Mix all the marinade ingredients together and add the cubed pork neck, making sure the marinade covers all the meat. The best is to place it all in a zip-loc bag so that the marinade reaches all the meat. Marinade overnight if you can, or at least for 3-4 hours.
  14. Place 10 bamboo kebab skewers in some cold water for about 60 minutes (this helps that they exposed part of the skewers do not burn on the BBQ).
  15. When the meat has been marinaded, thread the skewers (3 of each ingredent) in this order: Pork - Bay Leaf - onion (from marinade) - chorizo - Pork - Bay Leaf - onion (from marinade) - chorizo - Pork - Bay Leaf - onion (from marinade) - chorizo. If you need more skewers then add more until all the ingredients are threaded. Place in a meat dish and pour the marinade over until ready to BBQ.
  16. You need to prepare your BBQ to a medium heat (you should be able to hold your hand 10cm for at least 10 seconds, but no longer.
  17. Remove the meat from the marinade and grill on the BBQ, turning every 1-2 minutes until they are cooked. Should be at least 10-15 minutes. The meat should be charred slightly on the outside, but still tender in the middle. (DO NOT BASTE WITH THE MARINADE AS THE MARINADE WILL JUST BURN).
  18. Serve with your favourite BBQ side dishes.