Pork Kebabs Recipe

Receta: Pinchos Morunos

35 Minutes

4 servings

Ingredients

1 lb pork loin, trimmed of excess fat and cut into 1-inch cubes
6 tbsp olive oil
2 tsp fresh thyme leaves or 1 tsp dried
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp ras al hanout spice blend (optional)
1 clove garlic, minced
1 tsp red pepper flakes
1 bay leaf, crumbled
1 tbsp minced parsley
1 tsp ground black pepper
2 tsp sea salt
Salsa Brava and lemon slices for serving

Nutritional Facts

Serving Size 4.9 oz/140 gr
Calories 425
Calories From Fat 295
Total Fat 33.1 gr (51%)
Saturated Fat 6.8 gr (34%)
Trans Fat 0.1 gr
Cholesterol 95 mg (32%)
Sodium 647 mg (27%)
Total Carbohydrates 2 gr (1%)
Fiber 1 gr (3%)
Sugars 0 gr
Protein 29 gr (59%)
Vitamin A 12%
Vitamin C 4%
Calcium 5%
Iron 10%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Seasoned skewers of pork hot off the grill, pincho moruno kebabs are a classic tapa in Spain. This Moorish inspired recipe was originally made with lamb or chicken, it was the Spaniards who began using the spice blend on pork. All variations are excellent!

Steps

Mix all of the ingredients except the pork cubes in a glass bowl or a large zip lock bag. Add the pork and coat well. Seal the bag or cover the bowl and refrigerate for at least two hours or up to two days. If using wooden skewers, soak the skewers in water for 30 minutes. Thread about 4 of the pork cubes onto each skewer. Grill over hot charcoal, basting occasionally with the marinade. After about 5 minutes, flip the kebabs and cook for 5 minutes more, or until the pork is cooked through. Let the kebabs rest for 5 minutes before serving. Serve with lemon slices, crusty bread , salsa brava and a glass of wine as a tapa. Or double the recipe and serve as a main course with grilled vegetables and rice!