Pinchos Morunos (Spanish Pork Skewers)
PersonalPoints™ per serving
1 hr 25 min
These pork tenderloin kebabs get dunked in a bath of olive oil, lemon juice, and earthy spices, such as cumin and turmeric. Forgot to soak your wooden skewers? Just position the pork to cover the tips and leave no gaps between pieces. When you put the skewers on the grill, point the exposed ends away from the heat—so the flames char the meat and not the wood.
Fresh lemon juice
Uncooked pork tenderloin
1 pound(s), trimmed and cut into 1-in cubes
- In a large bowl, combine the lemon juice, oil, paprika, salt, cumin, coriander, oregano, and turmeric. Add the pork and toss well to coat. Cover and marinate in the refrigerator for 1 to 2 hours.
- If using wooden skewers, soak them in water for 30 minutes (to prevent them from burning on the grill). Coat an outdoor grill rack with cooking spray. Preheat the grill to high.
- Thread the pork onto 8 (10- to 12-inch) skewers. Coat the skewers on both sides with cooking spray. Arrange the skewers on the grill rack. Grill the skewers, covered, until cooked through, 4 to 5 minutes per side.
- Serving size: 2 skewers