Empty My Fridge
The Famous Andalusian Pork Kebabs | Pinchos Morunos Recipe
Ingredients
- Pork loin1
- Garlic4 cloves
- Saffron¼ tsp
- Oregano · dried1 tsp
- Paprika · smoked1 ¼ tsp
- Cumin · ground½ tsp
- Turmeric · ground½ tsp
- Cinnamon · powder¼ tsp
- Lemon1 tbsp
- Extra virgin olive oil3 tbsp
- Salt
- Black pepper
- Parsley
Instructions
- In a mortar, pound the garlic with the saffron and a pinch of salt until mashed. Add the oregano, both paprikas, cumin, turmeric and cinnamon and pound until well combined. Stir in the lemon juice and olive oil.
- Pat the pork dry on paper towels. Cut the tenderloin in half lengthwise, then into 2.5 cm (1 inch) cubes. Season with salt and pepper and put in a large bowl.
- Pour the marinade over the pork, mix well, cover and refrigerate for 2 hours.
- After 2 hours, heat a large nonstick pan over medium heat.
- Thread 4 pieces of pork onto each wooden skewer.
- When the pan is hot, add 3 skewers in a single flat layer and cook for 1½ to 2 minutes per side, 6 to 8 minutes in total, until the pork reaches 63°C (145°F) inside. Remove and loosely cover with foil, then cook the next batch the same way.
- Transfer the kebabs to a serving dish and serve at once with lemon wedges and parsley.
Summarized from Spain on a Fork's video. Watch it for the details.
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