Andalusian Pork Kebabs (Pinchos Morunos)
Ingredients
- 1 pork tenderloin 1 1/4 lbs. / 500 grams
- 4 cloves garlic
- 1/4 tsp saffron threads 0.17 grams
- 1 tsp dried oregano 1 gram
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/4 tsp hot smoked Spanish paprika 0.65 grams
- 1/2 tsp ground cumin 1.50 grams
- 1/2 tsp ground turmeric 1.50 grams
- 1/4 tsp cinnamon powder 0.75 grams
- 1 tbsp lemon juice 15 ml
- 3 tbsp extra virgin olive oil 45 ml
- sea salt & black pepper
- fresh parsley and lemon for garnish
- 6 wooden skewers (soaked in water for 20 minutes)
Instructions
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Add the garlic into a mortar, along with the saffron and a pinch of salt, using a pestle, pound down on the garlic until it's well mashed, then add in the oregano, sweet smoked paprika, hot smoked paprika, cumin, turmeric, and cinnamon, pound down on the ingredients until they're well integrated together, then add in the lemon juice and olive oil and mix together until well mixed
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Add the pork tenderloin over some paper towels and pat dry, then cut the tenderloin in half lengthwise and then into 1-inch pieces (2.50 cm) to end up with 1-inch (2.50 cm) squares, season the pork with salt & pepper and add it to a large bowl
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Pour the marinade over the pieces of pork and mix together until well mixed, then cover with saran wrap and add into the fridge for 2 hours
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After marinating the pork for 2 hours, heat a large nonstick fry pan with a medium heat
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In the meantime, add 4 pieces of pork per wooden skewer
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Once the pan is hot, add in 3 pork skewers, all in a flat layer, and cook for 1½ to 2 minutes per side, for a total of 6 to 8 minutes, or until the pork is cooked through (145 F - 63 C), then remove them from the pan and slightly cover with foil, cook the next batch in the same method
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Transfer the pork kebabs into a serving dish and garnish with lemon wedges and parsley, serve at once, enjoy!
Recipe Notes
Get the Spanish Golden Saffron and Spanish Olive Oil I used to make this Recipe