Pork kebabs Tapas pinchos morunos

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.

Remove any sinew from the pork fillet using a sharp knife.

Cut the pork fillet in half lengthwise, then into chunks of about 2 cm by 2 cm.

Place the pork chunks in a bag for marinating.

Crush the garlic and add it to the bag with the pork.

Add cumin, ground coriander, paprika, cayenne pepper, parsley, oregano, and light olive oil to the bag.

Seal the bag and massage the marinade into the pork, ensuring it's well coated.

Marinate the pork overnight in the refrigerator.

The next day, thread two chunks of marinated pork onto each skewer.

Heat a griddle pan on high heat.

Cook the skewers in the griddle pan for about 3-4 minutes on each side until they reach an internal temperature of 145-150°F (62-65°C).

Plate the cooked skewers and serve.

Cooking Techniques

Equipment Needed

Spice Level: