Yes! This is Portuguese Chourico Kebab with a 24-hour marinade and skewered for Kebabs with that unique Portuguese Flavor. It’s the same marinated meat used to make Chourico Sausages. Except here, the meat is chopped into 1 inch or larger and skewered or kept at 1/2 inch or so for Appetizer Kebabs.
Eat the meat right off the stick, serve it with other roasted Vegetables & Rice, or stuff it into some Pita Bread with Veggies & Sauce for a Portuguese Chourico Kebab Wrap. Include them in your next BBQ cook out or throw them into some dishes just the same as you would with Chourico Sausages.
Portuguese Chourico Kebabs Ingredients
- Cubed Pork
- Portuguese Chourico Marinade
- Pimento Paste
- Carlo Rossi Wine
- Garlic Cloves
- Hodi Smoked Paprika
- White Wine Vinegar
- Sure Cure
- Sea Salt, White Pepper, and ground Bay Leaves
Pork
Use Pork Shoulder, Butt or even 1 inch thick Boneless or Bone in Pork Chops or Pork Loin for a leaner Kebab. Trim off any excess fat and skin if present and save to render out the fat for other dishes.
Chop the Pork into 1 inch cubes and toss in the Portuguese Chourico Marinade. Mix well and refrigerate overnight, a full 24 hours. Toss 1 or 2 times during the marination.
Pork Shoulder
Excess Fat and Skin Trimmed off. Save the Skin and Fat to freeze to render out for other recipes.
Chourico Marinade
Combine all the ingredients together and mix. The whole thing comes together in about 10 minutes. Add the Pork, cover and marinate for 24 hours in the fridge. The meat should absorb most if not all the marinade.
Chourico Marinade
- 1135 g pork (2 1/2 lbs.)
- 1/3 C Pimento Paste
- 1/2 C White Wine
- 5 Cloves Garlic
- 1 Tbl Hodi or Smoked Paprika
- 2 1/2 tsp White Wine Vinegar
- 2 1/2 tsp Sea Salt
- 2 1/2 tsp White Pepper
- 1/2 tsp Prague Powder
- 1/4 tsp Bay Leaves
Pimento Paste
Either Sweet or Hot Pimento Paste can be used. If using hot, these will really be spicy because of the white pepper, which already makes the meat a mild or medium heat.
Carlo Rossi White Wine
Carlo Rossi is the go-to wine for best flavors.
Hodi Smoked Paprika
You can use a good quality Smoked Paprika. However, the Hodi Sweet Paprika is smoked with Beech and does make a huge difference in flavor. It’s amazing stuff!
White Wine Vinegar
I use this Italian White Wine Vinegar. I haven’t tested other ones out. But imagine they would work just as well. I’d be curious about a Portuguese White Wine Vinegar.
Curing Salt
Prague Powder #1 or Sure Cure is what is used to cure the meat and give that Ham like flavor and texture.
Portuguese Chourico Kebabs
For regular, good size Portuguese Chourico Kebabs, chop the meat into 1 inch or larger pieces. Marinate the full 24 hours and skewer about 5 on each skewer. You should get about 10 – 12 Kebabs. For Appetizer Chourico Kebabs, chop the meat to about 1/2 inch or even smaller and skewer.
Portuguese Chourico Kebabs
Diced one inch or larger Pork. Marinated the full 24 hours and skewered.
How to cook Portuguese Chourico Kebabs
Once the Meat is Skewered, place into a Rotisserie unit to cook at 400 F. About 10 minutes for the appetizers Kebabs and 15 minutes for the regular Kebabs at about 1 inch. This will bring the internal temp to about 155 F – 160 F. Allow to rest a few minutes before serving.
Rotisserie Chourico Kebabs
Place into the Rotisserie unit and cook at 400 F for 15 minutes for 1 inch Kebabs. Or at an internal temp of 145 F or higher. Followed by a rest.
These can also be cooked in the Oven at 400 F for about 15 – 20 minutes. At 15 minutes, the internal temp will be around 145 F – 150 F. While in a Rotisserie unit it will be about 5-10 degrees hotter within the same time frame and heat.
The Portuguese Chourico Kebabs can be cooked in a BBQ or, even better, a smoker to really drive in those smoke flavors. No matter how you cook it, aim for an internal temp of 145 F or more for Kebabs.
When making Chourico Sausages, the internal temp is very important. You only want these to reach about 152 F. With Kebabs it’s a lot more forgiving. You can even slow cook these to render out more fat and create a more tender Kebab, or cook them over high heat to get a charring effect.
Portuguese Chourico Kebabs
Cooked in a Rotisserie at 400 F for 15 minutes.
Slow Cooked Portuguese Chourico Kebabs
Previously marinated and Frozen Chourico Meat, thawed and cooked in a Rotisserie at 250 F for 1 Hour. Which reached an internal temp of 165 F.
Recipes with Chourico Kebabs
The Portuguese Chourico Kebabs when they are raw can be used in any recipe where Chourico Sausages are used. Serve the cooked Portuguese Chourico Kebabs by themselves to snack on, with a side of Rice, Fries, Salad or as a Wrap.
Portuguese Chourico Kebab Wrap
With 2 Kebabs per wrap, assorted Vegetables and a Sweet Heat Mayo based sauce with Mustard & Hot Sauce.
Equipment
- 1 Rotisserie Unit with Skewers
- 1 Large Marinating Bowl with cover
Ingredients
- 2.5 lbs. Pork - or 1135 g of Pork
Portuguese Chourico Marinade
- 1/3 C Pimento Paste - Sweet or Hot
- 1/2 C Carlo Rossi White Wine
- 5 Cloves Garlic - Minced
- 1 Tbl Hodi Smoked Paprika - or good quality smoked paprika
- 2 1/2 tsp White Wine Vinegar, Sea Salt, and White Pepper - each
- 1/2 tsp Prague Powder #1
- 1/4 tsp Ground Bay Leaves
Instructions
- Combine all the Marinade ingredients together and mix well. Trim off any excess fat from the pork and dice to the desired size. Add to the Marinade and toss well. Cover and refrigerate a full 24 hours. Toss 1 or 2 times during the marination.
- Skewer the Chourico Kebabs and place into the Rotisserie Unit. Turn the Rotisserie setting on and the temp to 400 F. Cook for 10 minutes for Appetizer Kebabs (1/2 inch pieces) and about 15 minutes for regular Kebabs (1 inch pieces). You can also cook 1-inch Kebabs at 250F for 1 hour.Remove and let cool before serving.