These Pork & Chorizo Kebabs with Harissa are quick and pretty easy mid-week meal. They went down an absolute storm with my meat-eating boys. Here’s how I did it. It makes around 8 good-sized kebabs, enough for 4 hungry people.
Pork & Chorizo Kebabs with Harissa
500g of minced pork
4 large Spanish style chorizo pork sausages from our local butcher, skin removed
A bunch of coriander
2 dessert spoons of Maille Mustard with white wine, lemon and Harissa
One bag of salad leaves of your choosing
One tortilla wrap per kebab
For the salad dressing:
4 teaspoons of Maille Mustard with white wine, lemon and Harissa
2 teaspoon of honey
4 dessert spoons of cider vinegar
12 dessert spoons of olive oil
Salt & Pepper
Whizz up half of your bunch of coriander in a food processor, add two dessert spoons of Maille Mustard with white wine, lemon and Harissa, your pork mince and the chorizo sausage and whizz some more until it’s all blended but not smooth, you still want some chunky bits. Then form into sausage shapes around your kebab sticks. They should look like this:
Put on a non-stick baking tray and cook in a pre-heated oven for 30 minutes at 220˚ turning regularly.
In the meantime make your salad dressing. Use a clean jar and add all the salad dressing ingredients listed above. Put the lid on the jar and give it a good shake until it’s all mixed together. Taste and adjust the seasoning if you need to. Just before serving toss your salad leaves in the dressing. Chop the remaining coriander.
To serve take a warmed tortilla wrap, spread thinly with some Maille Mustard with white wine, lemon and Harissa and top with your dressed salad leaves, drizzling any remaining salad dressing on them. Put your cooked kebabs on top, scatter with some chopped coriander, roll your wrap and enjoy.
The kebabs were a big hit with the harissa mustard adding an additional layer of flavour to the dish. I loved it in the salad dressing too and I virtually licked the jar clean.