Chourico Kebabs

Chourico Kebabs
Portuguese Chourico Kebabs Header

Portuguese Style Marinated and Cured Chunks of Skewered Pork cooked in a Rotisserie or the Oven for some really outstanding Chourico Kebabs.

I have been fascinated with Portuguese Chourico Sausages ever since I was introduced to them. Making use of them into a few dishes as well as experimenting with what that Red Paste could be that binds together the chunks of Pork and delivers that Flavor. This I believe is very close, it’s just so good!

Portuguese Chourico Sausages

These are a style of Pork Sausages that is different from the Spanish/Mexican Chorizo. A Portuguese Chourico is made with chunks of Pork, not ground. With a Red Flavorful Paste throughout. Marinated and then Smoked and used for a wide variety of Portuguese dishes to add extra flavor. The Pork has a Ham appearance and taste to it.

The common ingredients are;

  • Pork Shoulder
  • Garlic
  • White Pepper
  • Whole Bay Leaves
  • Pimento Paste
  • Red Wine
  • Smoked, Sweet or Hot Paprika, depending on the final flavor desired.
Spicy Portuguese Chourico
Spicy Portuguese Chourico
Portuguese Chourico Sausages
Portuguese Chourico Sausages


Use Pork with marbling of fat, about 1 lbs. which will yield about 4-5 Kebabs. Pork Shoulder is preferred due to the marbling of fat throughout the meat. Although Pork Chops or Pork Loin can also be used. Dice or cube the meat into about 1 inch sections. Toss in the marinade until completely coated. Press the meat down flat and even, cover and refrigerate overnight.

Pork Shoulder

Pork Shoulder

Trim the fat off and freeze to render out for other recipes. Cube 1 lbs. of Pork into about 1 inch and marinate overnight.

The recipe can be doubled or tripled for more Kebabs.

Portuguese Chourico Marinade

I am still experimenting with this, however this is really something else and very close. It makes for a wicked marinade and adds those unique flavors into the meat.

In particular it’s the Red Wine Vinegar vs Goya Cooking Wine or Red Wine I am still messing with. With the Goya Cooking Wine, I know you will have to omit the Salt since the Goya Cooking Wine will have sufficient Salt. Additional Salt can be sprinkled on when serving if needed.

With the Red Wine Vinegar, about 1 tsp of Sea Salt or slightly less is added since it doesn’t contain any Salt. I would be curious about just using a good Red Wine with Sea Salt as in the Original Portuguese Chourico. Either way it’s this area that I am still experimenting with. I will have to compare these side by side and see which one is better.

For Chourico Sausages, I am still working out the flavors. Although I know I am very close. For a Portuguese Style Kebab though, I just had to share this. It’s really good!

Chourico Marinade

Chourico Marinade

  • 3 Tbl Sweet or Hot Pimento Paste
  • 2 Tbl Tomato Paste
  • 1 Tbl Smoked Paprika & Red Wine Vinegar
  • 2-3 Cloves of Garlic minced
  • 1 tsp Sea Salt
  • 1/4 tsp White Pepper
  • 1/8 tsp Ground Bay Leaves, Prague Powder #1 & Liquid Smoke

Prague Powder #1

Added to cure the meat and create a Ham Flavor. The maximum usage is 1 level teaspoon per 5 lbs. of meat. This recipe uses less than half of that as only a small amount is needed.

Add the Prague Powder to the marinade and mix well before adding in the meats.

Liquid Smoke

Add a small amount of Liquid Smoke. This in effect creates a bit of Smokey flavor and the Prague Powder cures the meat with results almost the same as you would get from Authentic Portuguese Chourico. It’s remarkably very close.

Either Hickory & Mesquite Flavors will work. I typically pick up Hickory.

Mild Chourico Kebabs

For Sweet or Mild Chourico Sausage make the recipe as is using Sweet Pimento Paste. The White Pepper included in the recipe is enough to get a Pleasing Mild Heat. Add a bit more heat to bring the heat up to a more Medium Heat. It’s really up to you how Mild to Medium you want it.

Pimento Paste Sweet

Ferma Pimento Paste

This is offered in Sweet or Hot. I usually just pick up the Sweet. If more heat is desired I will add in Piri Piri Pepper, Black or White Pepper or other forms of heat.

Hot Chourico Kebabs

For a Hot or Spicy Chourico Kebab, use Hot Pimento Paste with or without the White Pepper stated in the recipe. Add additional Heat with Piri Piri Pepper, Black Pepper, Cayenne Pepper, Chili Flakes, or Hot Sauces like Sriracha.

The Paprika can also be exchanged with Hot Paprika instead of Smoked. However for me I really like the Flavor of the Smoked Paprika, opting to add additional heat through other means.


Make the Kebabs to be about 100 g more or less, about 5-6 pieces per skewer. Let them sit out for about 30 minutes or longer so that they can come to room temperature before cooking.

Oven ready Chourico Kebabs Closeup

Skewered Kebabs

Skewer the meat on and let rest to come to room temp. From here these can be cooked in a Rotisserie, Grill or Oven until done with an internal temperature of 145 F.

Cook times will vary depending on the thickness of the meat and cooking method. In general about 15 minutes at 400 F is pretty spot on.

Rotisserie Kebabs

A Rotisserie in general will allow you to cook up about 8-10 Kebabs at one time. It is really one of the best ways to cook up Kebabs because it keeps rotating the meat for you. It’s just a beautiful sight to see. Skewered Meat Rotating around in it’s own juices and when that Aroma hits the Air it’s just something else.

Rotisserie Chourico Kebab

Rotisserie Kebabs

Assemble the unit together for Kebabs for your particular Rotisserie. Cook at 400 F for 15 minutes, which will bring the internal temperature right at 145 F. Different Rotisseries as well as meat size will vary so cook until an internal temp of 145 F and allow the meat to rest for best results.

Chourico Kebabs inside the Rotisserie
Chourico Kebabs inside the Rotisserie

Oven Kebabs

Preheat the oven to 400 F. Skewer and place it on a pan that can lift the Meat up from contacting the Pan. Cook for about 15 minutes, rotating the Kebabs about every 5 minutes. Optionally Broil towards the end to get some charring if desired.

This can be a bit tricky as the Kebabs are being cooked without the Skewers held in place, which is why a Rotisserie is so useful. Instead they are just resting on the pan and this will make it difficult to be able to cook both sides evenly. As most times the kebab will tilt towards the heavier side. You can just place a rack on top and rest the meat directly on the rack, just like you would with a Grill.

Cook until an internal temperature of 145 F. This should be reached at about 15 minutes. Remove and rest for 5 – 10 minutes before serving.

Oven Ready Chourico Kebabs

Oven Kebabs

Place the skewers on a small pan to lift the meat up from the pan or on a rack to place the kebabs directly on and easier handling of the Kebabs.

Chourico Kebab Garnish

Garnish the Chourico Kebabs with Parsley or Cilantro. Optionally with a Squeeze of Lemon Juice.

Portuguese Chourico Kebabs
Portuguese Chourico Kebabs
Chourico Kebabs Pin

Chourico Kebabs

Portuguese Style Chourico Kebabs made with Cubed Pork marinated in a Portuguese Style Pimento Marinade overnight. Skewered and cooked in a Rotisserie or Oven. This will make about 4-5 Kebabs that can be enjoyed for a Snack or a complete meal with sides.
Prep Time10 mins
Cook Time15 mins
Marinate Time1 d
Course: Appetizer, Lunch, Main Course, Snack
Cuisine: Canadian, Portuguese
Keyword: Chourico Kebab, Portuguese Chourico Kebab
Servings: 4 Kebabs
Author: JAH


  • 1 Rotisserie with Kebab attachment
  • 1 Marinating Bowl


  • 1 lbs Pork - Chopped into cubes

Chourico Marinade

  • 3 Tbl Sweet or Hot Pimento Paste
  • 2 Tbl Tomato Paste
  • 1 Tbl Smoked Paprika & Red Wine Vinegar
  • 2-3 Cloves Garlic - Minced
  • 1 tsp Sea Salt
  • 1/4 tsp White Pepper
  • 1/8 tsp Ground Bay Leaves, Prague Powder #1 & Liquid Smoke


  • Combine the Marinade Ingredients and mix well. Then Chop the Pork into 1 inch Cubes to add to the marinade and toss well. Flatten out even, cover and refrigerate overnight.
  • Remove the Meat from the Fridge and Skewer about 5-6 pieces or about 100 g per skewer. Let rest for about 30 minutes before cooking.
  • Place into the Rotisserie and cook for 15 minutes at 400 F. Remove and let rest 5 – 10 minutes before serving.
    Garnish with Parsley or Cilantro and optionally a squeeze of lemon juice or a sliced lemon on the side.


Instead of Ground Bay Leaves, you can just include 1 – 2 Bay Leaves into the marinade. 
The Salt can be reduced to 3/4 tsp per 1 lbs. of meat with more Sea Salt added when serving if needed. 
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