Portuguese Chourico Kebabs made into Regular 1 inch Diced Kebabs or 1/2 inch Appetizer Kebabs with a full 24-hour marinade. 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.
Servings: 10 portions
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 to 72 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. Then cook at 400 F for 5 minutes. Remove and let cool before serving.
Notes
The Portuguese Chourico Kebabs can also be cooked in the oven at 400 F with the rack in middle position for about 15–20 minutes or an internal temp of 145 F or greater. You may want to broil the last minute to develop more color.
These can also be cooked on a BBQ or in a Smoker. No matter the cook method, ensure an internal temperature of 145 F or greater.