Pinchos Morunos (Spanish Pork Skewers)

Method6 steps

1. 1

   Step 1: Trim any remaining excess fat and tough sinew from the pork tenderloin (2 lb). Cut into 1½-inch cubes and place in a large food-safe resealable bag.

   Uses 2 lb raw pork tenderloin, trimmed of excess fat and tough sinew

2. 2

   Step 2: In a bowl, mix all the cumin (1 tbsp), coriander (1 tsp), sweet paprika, turmeric (1 tsp), oregano (1 tsp), black pepper (½ tsp), cinnamon (¼ tsp) and salt (1 tsp) with the minced garlic, ¼ cup olive oil and juice of ½ lemon. Pour this marinade over the prepared pork in the bag.

   Uses Prepared raw pork cubes · 1 tbsp ground cumin · 1 tsp ground coriander · 1 tbsp sweet Spanish paprika · 1 tsp ground turmeric · 1 tsp oregano · ½ tsp freshly ground black pepper · ¼ tsp ground cinnamon

3. 3

   Step 3: Seal the bag and massage gently until the pork is coated. Refrigerate at 4°C/40°F or colder for at least 2 hours. For a longer marination, leave it refrigerated overnight.

   Minimum refrigerated marination · 120 minUses Pork with its fresh marinade

4. 4

   Step 4: When ready to cook, preheat a grill or cast-iron skillet over high heat. Lift the pork cubes out of the marinade and thread them onto metal skewers, leaving a small gap between pieces. Discard the unused raw marinade.

   Uses Marinated raw pork cubes lifted out of the marinade

5. 5

   Step 5: Cook the skewers on the hot grill or in the cast-iron skillet, turning to brown all sides. Continue until the thickest pork pieces reach at least 145°F/63°C internally. Check with a thermometer and avoid cooking longer than needed.

   Uses Threaded marinated pork skewers

6. 6

   Step 6: Move the cooked skewers to a clean plate and rest for 5 minutes before serving hot with lemon wedges. Refrigerate leftovers promptly in an airtight container for up to 3 days, removing them from the skewers if keeping longer than 24 hours. Alternatively, remove from the skewers and freeze for up to 3 months; thaw in the refrigerator and reheat leftovers thoroughly to 74°C/165°F.

   Rest cooked pork skewers · 5 minUses Cooked pork skewers · Lemon wedges, to serve