Pineapple and Chorizo Kebabs with Lemon
Vicki Butts (lazyme)
From Food From Portugal.
- 14 slice
- portuguese chorizo
- thick slices pineapple
- drizzle of olive oil
- 2 2/3 oz
- sugar (75 grams)
- 3 1/3 Tbsp
- water (50 ml)
- zest of 1 lemon
How to Make Pineapple and Chorizo Kebabs with Lemon
- 1Cut the pineapple slices into cubes.
- 2Put them on wooden skewers alternately with chorizo slices.
- 3Heat a grill pan with a drizzle of olive oil. When the olive oil is hot, add the kebabs and grill them until golden, about 20 minutes.
- 4In a saucepan place the water, sugar and the lemon zest. Bring to a low heat and boil about 4 to 5 minutes. Turn off the heat, drizzle the kebabs with this sauce and serve with chips.