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Pork-and-Chorizo Kebabs with White Wine Marinade
Photographers Tony Christie and Sean Laurenz

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)

 

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