Description
Delicious moorish pork skewers with the typical Spanish flavors – perfect with an ice cold beer and some bread.
Ingredients
Scale
- 18 oz. (500g) pork tenderloin
- 1/2 tsp. cumin
- 1/2 tsp. black pepper
- 1/4 tsp. flaky sea salt
- 1 tsp. pimentón dulce ahumado
- some saffron threads
- 1 tsp. fresh ginger, finely chopped
- 2 garlic cloves, chopped
- 2 tbsp. fresh coriander, chopped
- 1 tbsp. fresh parsil, chopped
- 1/2 onion, finely chopped
- 1 tbsp. lemon juice
- 1/4 cup (60ml) olive oil
- wooden skewers
Instructions
- In a mortar mix the spices – cumin, black pepper, salt, pimentón and safran. Add the ginger, garlic, coriander, parsil, onion and lemon juice. Mash until you get a smooth paste. Add the olive oil and mix. Set aside for at least 30 minutes.
- 2. Wash the pork, dry and remove excess fat. Cut into small pieces and place in a bowl. Add the spices and mix well. Cover and let marinate for at least 1-2 hours or over night in the fridge.
- 3. Let the wooden skewers soak in water for about 30 minutes before using. Thread the meat onto the the skewers and grill on a bbq or in a griddle pan over very high heat. Cook for about 2 minutes on each side – they should be cooked through, but still juicy on the inside. Serve with mojo picón.
Notes
- ¡Buen provecho!
Nutrition
- Serving Size: 3