340 gmpiece of pork shoulder, cut into 3cm cubes3fresh chorizo sausages, sliced into 3cm pieces250 gmrabbit, cut into 3cm cubes (see note)Paprika oil125 ml (½ cup)extra-virgin olive oil2 tbspsweet paprikaBeetroot, apple and watercress salad2small beetroots, boiled, peeled and cut into 1cm slices1granny smith apple, cut widthways into 5mm slices 2 cups (firmly packed)watercress sprigs60 ml (¼ cup)extra-virgin olive oil1½ tbspsherry vinegar
For paprika oil, combine ingredients in a bowl and set aside.
Combine pork, chorizo and rabbit in a bowl, add half the paprika oil, season to taste with sea salt, stir to combine, cover and refrigerate for at least 30 minutes. Thread 2 pieces each of pork, rabbit and chorizo in alternate layers onto 8 wooden skewers, reserving marinade, and set aside.
For beetroot, apple and watercress salad, combine ingredients in a bowl and season to taste with sea salt and freshly ground black pepper.
Preheat a barbecue to medium heat. Grill skewers, basting occasionally with marinade, for 4-5 minutes each side. Serve drizzled with remaining paprika oil and beetroot salad.
Note Rabbit is available from butchers and may need to be ordered ahead. Ask butcher to debone it for you. Reserve remaining meat for another use or substitute with chicken.