Recipes
Spanish Pork Skewers
These skewers are quite small, only two ounces per portion, and cut thin for quick cooking. If you’d rather have a sit-down meal, there’s no reason not to make them a bit bigger or even use skinny pork chops, and serve them with something hearty like a pot of well-seasoned garbanzos or sweet potatoes roasted in their skins.
Yield: 12
Cook Time: 20 minutes
Ingredients
1 1/2 pounds pork tenderloin,
in half-inch slices
Salt and pepper
2 teaspoons cumin seeds, lightly toasted and ground
2 teaspoons coriander seeds, lightly toasted and ground
1/2 teaspoon pimentón, sweet or hot
1/2 teaspoon dried oregano
2 garlic cloves
2 tablespoons olive oil
Lemon wedges
Salt and pepper
2 teaspoons cumin seeds, lightly toasted and ground
2 teaspoons coriander seeds, lightly toasted and ground
1/2 teaspoon pimentón, sweet or hot
1/2 teaspoon dried oregano
2 garlic cloves
2 tablespoons olive oil
Lemon wedges
Directions
Thread the pork onto 12 bamboo skewers. Season lightly on both sides with
salt and pepper.
Sprinkle the skewers with the cumin, coriander, pimentón and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and drizzle over the meat. Rub the seasoning in with your fingers. The skewers can be refrigerated until ready to cook, up to several hours.
Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side, until nicely browned. Serve hot, with lemon wedges.
Sprinkle the skewers with the cumin, coriander, pimentón and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and drizzle over the meat. Rub the seasoning in with your fingers. The skewers can be refrigerated until ready to cook, up to several hours.
Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side, until nicely browned. Serve hot, with lemon wedges.
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