Pork and Chorizo Kebabs

• 2 boneless pork loin chops (6 to 8 ounces each), cut into 16 pieces
• 1 small onion, quartered and layers separated
• 2 tablespoons olive oil, plus more for grill
• 1 tablespoon red-wine vinegar
• Coarse salt and ground pepper
• 4 ounces dried chorizo sausage, halved lengthwise and cut into 1/2-inch pieces

1. In a large bowl, combine pork, onion, oil, and vinegar; season with salt and pepper.
2. Marinate at room temperature 1 hour (or cover with plastic wrap and refrigerate up to overnight).
3. Heat grill to medium; clean and lightly oil hot grates.
4. Dividing ingredients evenly, thread pork, onion, and chorizo onto four skewers, beginning and ending with pork; season with salt and pepper.
5. Grill kebabs, covered, until pork is cooked through, about 13 minutes, turning occasionally.
6. (Per Serving)
7. Calories: 270
8. Fat: 22g (6.6g Saturated Fat)
9. Protein: 15g
10. Carbohydrates: 2.2g
11. Fiber: 0.3g

pork loin chops, onion, olive oil, redwine vinegar, salt, chorizo sausage

Taken from www.epicurious.com/recipes/food/views/pork-and-chorizo-kebabs-387659 (may not work)