Pinchos morunos (Spanish pork skewers)

A classic Spanish tapas, these marinated pork skewers draw on Spain's moorish influence.

📝 Ingredients

• 1 lb pork tenderloin ((or other lean pork cut))
• 1 tsp ground cumin
• 1/2 tsp ground coriander ((or a little more, to taste))
• 1 tsp dried oregano
• 1 tsp paprika ((smoked or sweet Spanish, as you have))
• 1/2 tsp turmeric
• 1/2 tsp fennel seeds (ground if not already)
• 1/4 tsp ground allspice
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic (grated or crushed)
• a few grinds black pepper

👨‍🍳 Instructions

1. 1Trim the pork of any excess flat and sinew. Cut into approximately 1.5in/3cm dice - if using pork tenderloin, cut in half lengthwise then cut into slices.
2. 2Mix together all the remaining ingredients - the spices (cumin, coriander, oregano, paprika, turmeric, fennel seeds, allspice and cinnamon), salt, olive oil, lemon juice, garlic and pepper into a paste. Add the diced pork, ensure it is well covered with the marinade then cover and refrigerate for at least 2 hours, but overnight would also be good.
3. 3When ready to cook, thread the pork onto skewers - try to put the pieces on so that they flatten out slightly and are even in thickness so they cook evenly.
4. 4Cook on the grill for a few minutes each side until just charring and cooked through - exact cooking time will vary depending on thickness of pork and grill heat etc.
5. 5Serve with other tapas of your choice (eg tortilla, pan tomate, salad) and enjoy!