Tapas Spicy Pork Skewers Pinchos Morunos Recipes

PINCHOS MORUNOS (SPANISH PORK SKEWERS)

Steps:

• Trim the pork loin of excess fat and then cut into 1.5 inch cubes and put into a large freezer bag
• Mix all spices, olive oil and lemon juice in a bowl and then pour over the pork cubes
• Seal the bag and toss the spice mixture with the pork, then marinate in the fridge overnight (or a minimum of 2 hours)
• Remove the marinated pork cubes and place on metal skewers with a little bit of space between each cube
• Grill on a high heat until browned on the outside but just cooked through (don't overcook or they'll be dry!)
• Rest the skewers for five minutes and serve with lemon wedges

SPICY PORK SKEWERS

Steps:

• Soak 8 bamboo skewers in water for at least 30 minutes (if using metal skewers, proceed to step 2). Drain and set aside.
• Meanwhile, in a medium bowl, stir together the pork, garlic, cumin, paprika, onion, salt, and pepper. Form into small meatballs, each about the size of a golf ball, then thread the meat onto the skewers.
• Lay skewers over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning once, until browned on both sides and no longer pink in the center, about 8 minutes. Serve warm.

TAPAS - SPICY PORK SKEWERS (PINCHOS MORUNOS)

Steps:

• Cut pork tenderloin into 1-inch cubes.
• In a bowl, combine paprika, cumin, cayenne, salt and pepper and olive oil.
• Marinade pork for a minimum of 4 hours to overnight.
• Preheat oven to 350 degrees F.
• or preheat grill to medium high.
• Thread pork cubes onto small wooden skewers.
• Bake for 10 to 15 minutes in oven.
• Alternatively grill over medium heat, about 10 minutes.
• While cooking turn once and baste with marinate until well browned.

PINCHOS MORUNOS (SPANISH PORK KEBABS)

Steps:

• 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.
• 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.
• 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.
• 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.
• Serve with the lemon wedges to squeeze over.