Ingredients

Steps

• Preheat the grill.
• Trim the pork and cut it into 12 even pieces.
• Thread pork, potatoes, and chorizo slices alternately onto four skewers.
• Mix the lemon juice, olive oil, and rosemary, then brush over the kebabs.
• Grill the kebabs for 10 to 12 minutes, turning once.
• Boil the broad beans for 4 to 5 minutes until tender.
• Drain the beans and refresh them under cold water.
• Toss the beans with mint, extra virgin olive oil, salt, and pepper.
• Transfer beans to a platter and top with crumbled feta.
• Place the kebabs on top and serve.