Receta: Pinchos Morunos - Pork Kebabs Recipe

Ingredients

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

Preparation

STEP 1

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. 

STEP 2

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. 

STEP 3

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!