in Spain

Pinchos morunos

updated

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Ingredients for 4 servings:

  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • ¼ tsp sweet paprika powder
  • ¼ tsp paprika powder, hot
  • 2 tbsp parsley, chopped
  • 500 g lean pork, cut into 2.5 cm cubes
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Cooking/baking time approx. 5 minutes; Total time approx. 2 days 20 minutes

Spanish tapa – spicy pork skewers

You’ll need four wooden or metal skewers. Mix oil, vinegar, both paprika powders, and parsley to make a marinade. Rub the pork with the marinade and let it marinate for 48 hours. Thread the meat cubes onto the skewers. Grill over high heat for 4-5 minutes on each side until the meat is nicely browned. Sprinkle with salt and pepper and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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