Pork-and-Chorizo Kebabs with White Wine Marinade
Soak wooden skewers, in water at least 30 minutes before using to prevent them from burning. If using metal skewers, opt for
flat ones with handles for easy flipping.
Recipe: Pork-and-Chorizo Kebabs
Reprinted with permission from Life’s a Beach Cottage: Second Helpings (Modern Museum Publishing, 2008)