Moorish Pork Skewers
These delicious pork skewers are intended to be served as Tapas—Spanish-style appetizers. But this recipe would be delicious served in pita bread for a tasty sandwich, over salad, or just as an entrée with a side of rice and a vegetable. Recipe developed in collaboration with This Jew Can Que.
2 pounds pork tenderloin, cut into 1 inch cubes
Sriracha mayo and lemon wedges for serving
¼ cup olive oil
2 lemons, juiced
2 tbsp ground cumin
1 tbsp ground coriander
3 tbsp smoked paprika
1 tbsp ground turmeric
1 tbsp ground oregano
1 tbsp ground black pepper
½ tbsp ground cinnamon
1 tbsp cayenne pepper
½ tbsp dried thyme
1 ½ tbsp. salt
5 garlic cloves, minced
Combine marinade ingredients in a large bowl.
Add extra olive oil if needed to create a thick paste.
Add pork cubes to marinade, turning well to ensure all sides are coated.
Place seasoned pork cubes in a vacuum sealing bag, and seal to remove all air.
Marinade for at least 12 hours, but preferably 2 days
When ready to cook- you can either reverse sear the meat, or cook it hot and fast.
If reverse searing: preheat grill to 225*
If hot and fast: preheat grill to high—400*+
Thread pork onto Yukon Glory Stainless Steel Skewer Set, ensuring pieces are evenly spaced and are not touching.
If reverse searing: cook on preheated grill until internal temperature reaches 135*. Then turn up heat on grill to high, and sear briefly to add color and cook through to 150*.
If hot and fast: cook on preheated grill until internal temperature reaches 150*.
Remove from grill and serve with a drizzle of sriracha mayo and a wedge of lemon.
Watch below for a video demonstration: