How to Make Pinchos Morunos (Spanish Grilled Pork Kebabs)

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is less expensive.

paprika

🥗Healthier: smoked paprika

💰Cheaper: regular paprika

Smoked paprika adds depth, while regular paprika is more budget-friendly.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro offers a fresh flavor, while dried parsley is cost-effective.

Cut the pork shoulder into bite-sized cubes.

In a bowl, combine olive oil, minced garlic, cumin, paprika, coriander, salt, black pepper, and lemon juice.

Add the pork cubes to the marinade and mix well to coat evenly.

Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

Soak wooden skewers in water for 30 minutes to prevent burning.

Preheat the grill to medium-high heat.

Thread the marinated pork cubes onto the skewers, alternating with pieces of red bell pepper and onion.

Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the pork is browned and cooked through.

Remove from the grill and let rest for a few minutes.

Garnish with chopped fresh parsley before serving.

Cooking Techniques

Spice Level: