Spiced pork skewers with salad (pinchos morunos)
Cubes of lean pork marinated in olive oil, garlic, cumin, paprika and turmeric, then threaded onto skewers and griddled. An Andalusian barbecue and summer dish, eaten with a simple salad and bread; also made with chicken or with vegetables between the meat.
- 2 h 33Time
- 39 minHands-on
- 4Portions
- 47 gprotein per portion
- 660kcal per portion
Ingredients for 4 portions
- 800 gPork leg, lean pork, in 3 cm cubes
- 3 clovesGarlic, crushed
- 2 tspCumin, ground
- 2 tspPaprika, sweet
- 3 mlPaprika, hot
- 3 mlTurmeric
- 1 tspGround coriander, ground
- 1 tspOregano, dried
- 3 mlThyme, dried
- 4 tbspOlive oil, for the marinade
- to tasteSalt
- to tasteBlack pepper
On the side
- 1Lettuce, torn
- 3Tomatoes, in wedges
- ½Yellow onion, thinly sliced
- 2 tbspOlive oil, for the salad
- 1 tbspVinegar
- 8 slicesBread
Method
- Mix the garlic, cumin, both paprikas, turmeric, coriander, oregano, thyme, oil, salt and pepper in a bowl. Add the pork and rub the marinade in well.
- Cover the bowl and leave the meat to marinate in the fridge for at least 2 hours, or overnight.
- While the meat marinates, wash and tear the lettuce, cut the tomatoes into wedges and slice the onion thinly. Put everything in a bowl and keep it in the fridge.
- Thread 5–6 pieces of meat onto each skewer. If you use wooden skewers, soak them in water first so they don't burn.
- Heat a griddle, a large ridged pan or the barbecue until hot. Cook the skewers for 10–12 minutes, turning now and then, until browned all over and cooked through.
- Dress the salad with the oil, vinegar and a little salt. Serve the skewers hot with the salad and bread.
