← Nouns Cooking · Spanish

Ingredients

• 700 g pork shoulder or tenderloin, cut into 2.5 cm cubes
• 3 cloves Garlic, crushed
• 2 tsp sweet smoked paprika (pimentón dulce)
• ½ tsp hot paprika or cayenne
• 1 tsp ground cumin
• 1 tsp Ground coriander
• 1 tsp Dried oregano
• ½ tsp Ground turmeric
• ¼ tsp ground cinnamon
• 1 pinch Saffron (optional)
• 1 Lemon, juiced, plus wedges to serve
• 4 tbsp Olive oil
• 1 tsp Salt
• ½ tsp Black pepper
• 1 handful Parsley, chopped

Method

1. Mix the garlic, all the spices, oregano, lemon juice, oil, salt and pepper into a paste in a large bowl. Add the pork and rub the marinade into every piece.
2. Cover and marinate in the fridge for at least 4 hours, or overnight. If using wooden skewers, soak them in water for 20 min before threading.
3. Thread the pork onto 8 skewers, leaving a little gap between pieces so the heat can get in.
4. Heat a griddle pan, barbecue or grill until very hot. Cook the skewers for 8–10 min, turning every couple of minutes, until charred at the edges and the pork reaches 63°C (145°F) in the centre.
5. Rest for 3 min, then scatter with parsley and serve with lemon wedges and bread or a salad.

Tips

• Lamb is the original Moorish choice and works perfectly with the same marinade; cook it a little pinker.
• Pork shoulder stays juicier than tenderloin on a fierce barbecue.

Sources

Written in our own words after cross-checking these recipes:

Spain on a Fork Spanish Fiestas Directo al Paladar