World Recipe Archive
← All recipes

Andalusian Pork Kebabs (Pinchos Morunos)

🇪🇸 Spain · Andalusia

Servings: 6 kebabs Prep: 10 minutes Cook: 15 minutes

Ingredients

  • 1 1/4 lbs (500g) pork tenderloin
  • 4 cloves garlic
  • 1/4 tsp saffron threads
  • 1 tsp dried oregano
  • 1 tsp sweet smoked paprika
  • 1/4 tsp hot smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp cinnamon powder
  • 1 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • sea salt and black pepper
  • fresh parsley, for garnish
  • lemon wedges, for garnish
  • 6 wooden skewers, soaked in water for 20 minutes

Steps

  1. In a mortar, pound the garlic, saffron, and a pinch of salt with a pestle until well mashed.
  2. Add the oregano, sweet paprika, hot paprika, cumin, turmeric, and cinnamon, and pound until well combined.
  3. Stir in the lemon juice and olive oil until fully mixed to form the marinade.
  4. Pat the pork tenderloin dry, cut it in half lengthwise, then cut into 1-inch pieces.
  5. Season the pork pieces with salt and pepper and place in a large bowl.
  6. Pour the marinade over the pork and mix well to coat evenly.
  7. Cover with plastic wrap and refrigerate for 2 hours.
  8. Thread 4 pieces of marinated pork onto each soaked wooden skewer.
  9. Heat a large nonstick frying pan over medium heat.
  10. Cook the skewers in batches, 3 at a time, in a flat layer for 1½ to 2 minutes per side, about 6 to 8 minutes total, until pork reaches 145°F (63°C) internal temperature.
  11. Remove cooked skewers and cover loosely with foil while cooking remaining batches.
  12. Transfer all skewers to a serving dish, garnish with lemon wedges and parsley, and serve immediately.

Source: spainonafork.com