Spanish Pork Skewers
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds pork tenderloin, in half-inch slices
- Salt
- pepper
- 2teaspoons cumin seeds, lightly toasted and ground
- 2teaspoons coriander seeds, lightly toasted and ground
- ½teaspoon pimentón, sweet or hot
- ½teaspoon dried oregano
- 2garlic cloves
- 2tablespoons olive oil
- Lemon wedges
Nutritional analysis per serving (12 servings)
92 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 12 grams protein; 142 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Thread the pork onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
This is a very nicely seasoned dish, however, I found it unnecessarily difficult to first thread the meat onto skewers, then season, then drizzle with the garlic & olive oil mixture, and then rub the seasoning in with my fingers. It makes much more sense, at least to me, to mix the seasoning, spices, olive oil & garlic in a large bowl, add the pieces of meat, turn to coat, and then thread it onto the skewers.
If you're cooking in an iron pan, it's easier to skip the skewers during cooking and just arrange the meat in the pan to fry. If you want to skewer it up afterwords for presentation, have at it.
Excellent flavor and fairly easy, once I got past toasting the seeds... We cut a pork tenderloin into chunks for skewers and after marinating at room temp for several hours I cooked them for a short time on the unlit side of our gas grill until they reached 145, then finished them over the flames to add a very tasty crust. They were an exceptionally good match for local sweet corn and just-picked heirloom tomatoes, the right balance of spicy, sweet and salty.
easy to put together, let it marinate while i prepared patatas bravas. seared on a hot cast iron griddle. dipped in the bravas sauce is incredible!! 4 stars for the putzy prep. next time (and there will be a next time!) i will mix the seasoning ingredients and toss with the meat. no brushing and sprinkling, and gets in the nooks and crannies forore flavor.
I baked it for 10 min at 400° instead and is quite tasty
My skewers were outstanding! The seasoning was just right. I used pork loin and it ended up being nice and tender. Served with rice and salad. I will definitely make this again and I might try it with lamb in the future.
Advertisement