Pincho Moruno
Servings: 4 pieces
Print Recipe
Ingredients
- ¼ cup + 2 TBS extra virgin olive oil
- ½ tsp dried thyme
- ¾ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp chili powder or crushed red pepper if you want a little spicer
- 1 bay/laurel leaf crumbled
- kosher salt and fresh ground black pepper to taste
- 1 lb lean pork cut into ¾" - 1" squares
Instructions
- In a large bowl, combine all the ingredients except the pork. Mix well
- Add the pork cubes and toss to coat well
- Cover and set refrigerate for at least 2 hours, and up to 24 hours. Stir occasionally.
- When you are ready to proceed, thread the meat onto small skewer, about 3 per skewer. They will look like mini kebabs
- Heat a grill or grill pan to high heat
- Cook pinchos about 2 mins per side, or until well browned.
- Serve warm
Notes
Note: If using wooden skewers, soak them for 20 - 30 minutes before adding the meat to prevent their burning while cooking