Pinchos Morunos (Spanish Pork Kebabs)
Literally meaning 'Moorish skewers', these spicy pork tenderloin kebabs are an easy tapas dish. Can also be eaten as a main course with salad plus bread, rice or potatoes.
Ingredients
- 350 g pork tenderloin cut into 2cm dice; visible fat removed
- 1 small lemon cut into wedges
For the marinade
- 2 cloves garlic finely chopped
- 1 rounded tsp smoked paprika
- 1 rounded tsp Aleppo pepper flakes or ½ tsp dried chilli flakes
- 1 rounded tsp dried oregano
- 1 rounded tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil plus extra for greasing
- 1 tbsp red wine vinegar
Instructions
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Stir or whisk all the marinade ingredients together in a large bowl.
Stir in the cubed pork, cover and leave in the fridge to marinate for 1 hour minimum and up to 24 hours. Stir and turn occasionally to redistribute the marinade.
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If you're going to be using wooden skewers: soak 6 short ones in water for at least 30 minutes before cooking the kebabs to prevent burning.
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Thread the pork cubes onto the skewers and put on a plate. Pour or brush over any remaining marinade.
Heat a griddle pan or your grill to medium-high and brush it with a little olive oil.
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Place the kebabs in the hot pan or under the grill.
Cook, turning often, until the kebabs are browned on the outside and cooked all the way through (5-8 min). Turn the temperature down if browning too quickly.
Can also be cooked on a barbecue.
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Serve with the lemon wedges to squeeze over.