Makes 4 servings

2 boneless pork loin chops, cut into 16 pieces
1 small onion, quartered and layers separated
2 tbsp olive oil
1 tbsp red wine vinegar
coarse salt and freshly ground black pepper
4 oz dried chorizo sausage, halved lengthwise and cut into 1/2″ pieces

In a large bowl, combine pork, onion, oil, and vinegar; season with salt and pepper. Marinate at room temperature 1 hour (or refrigerate up to overnight).

Preheat grill to medium (see note); clean and lightly oil hot grates. Onto four skewers, thread pork, onion, and chorizo, beginning and ending with pork; season with salt and pepper. Grill kebabs, covered, until pork is cooked through, about 12-13 minutes, turning occasionally.

Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2-3 inches above the rack, until it feels uncomfortable: 4 seconds for medium.

Per serving:
270 calories
15g protein
22g total fat
6.6g saturated fat
2.2g carbohydrate
0.3g dietary fiber
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Mr. Zoo made this the other night and YUMMO! We ate it with rice and it was delightful. He used linquiza instead of chorizo. I think leftovers would be FAHREAKING AWESOME for breakfast with scrambled eggs.

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