Pork Pinchos can be found in most tapas restaurants across Spain and across Spanish-speaking Caribbean countries. These quick-bite kebabs are also commonly served by street food vendors. It is a great small plate choice and perfect for entertaining. If you are preparing this for larger crowd, simply double or triple the recipe.
MAKES: 6 TO 8 KEBABS
INGREDIENTS:
KEBABS:
- 2 pork tenderloins (1 to 1½ pounds, or 455 to 680 g each)
- 6 to 8 skewers
MARINADE:
- ¼ cup (60 ml) fresh lemon juice
- ¼ cup (60 ml) olive oil
- 2 cloves of garlic, minced
- 2 teaspoons ground cumin
- 1½ teaspoons smoked paprika
- 1¼ teaspoons salt
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
INSTRUCTIONS:
- Combine all the ingredients for the marinade.
- Cut the pork tenderloins into 1¼-inch (3 cm) cubes.
- Place the pork cubes into a resealable plastic bag. Use more than one bag if doubling the recipe. Pour the marinade over the pork and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 6 to 8 hours.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Thread the marinated pork cubes onto the skewers, making sure to leave enough room in both the front and the back of the skewers. Discard any marinade remaining in the bag.
- Place the pork kebabs onto the grill. Cook for 12 to 15 minutes, turning 3 to 4 times during the cooking process.
- Once the pork reaches an internal temperature of 145°F (63°C), remove the kebabs from the grill, place onto a clean platter, and serve.
NOTE:
- For a vegetarian or vegan option, use firm tofu, plain seitan, or vegetables like summer squash with onions and bell peppers instead of the pork.
- Marinate for half the amount of time listed in the instructions.
