The delicious aroma will keep them keen with this lean, spicy recipe of pork and chorizo kebabs. The trick to a tasty kebab is make sure that it is well-cooked without burning, so keep your eye on the running juices. Even fussy eaters should be satisfied by this Spanish take of one of the world's favourite takeway meals.
Makes 6
Takes 20 minutes to make, 10-12 minutes on the barbecue, plus soaking
Per serving:
413kcals
26.5g fat (3.8g saturated)
36.6g protein
7.2g carbs
0.4g sugar
1.9g salt
1. If using wooden or bamboo skewers, soak 6 in cold water for at least 30 minutes.
Serve with couscous, grilled tomatoes and rocket.
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.
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