One of Kate and Guy’s favourite summer recipes.
We discovered this recipe for Pork and Chorizo kebabs 15 years ago when Guy and Kate were on holiday with friends in Dinard, Ollie was 4 years old and the twins 13 months, and we spent long lunch times barbecuing while toddlers slept (Rose coloured spectacles!)
Pork and chorizo kebabs
Makes 6
Recipe by Matthew Drennan
Takes 20 minutes to make, 10-12 minutes on the barbecue, plus soaking
• 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
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.
Chef's tip
Serve with couscous, grilled tomatoes and rocket.