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Andalusian Pork Kebabs (Pinchos Morunos)

🇪🇸 Spain · Andalusia

Servings: 6 skewers Prep: 2 hours 15 minutes (includes marinating) Cook: 10 minutes

Ingredients

  • 1 1/4 lbs (500 g) pork tenderloin
  • 4 cloves garlic
  • 1/4 tsp saffron threads
  • 1 tsp dried oregano
  • 1 tsp sweet smoked Spanish paprika
  • 1/4 tsp hot smoked Spanish 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, to taste
  • fresh parsley, for garnish
  • lemon wedges, for garnish
  • 6 wooden skewers, soaked in water for 20 minutes

Steps

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

Source: spainonafork.com