Pork & Chorizo Kebabs (for the BBQ)

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.

• Servings : 10
• Ready in : 40 Minutes
• Course : Main
• Recipe Type : BBQ, Grill, Pork
• Ingredient : Chorizo, Pork