Trim the pork loin of excess fat and then cut into 1.5 inch cubes and put into a large freezer bag
Mix all spices, olive oil and lemon juice in a bowl and then pour over the pork cubes
Seal the bag and toss the spice mixture with the pork, then marinate in the fridge overnight (or a minimum of 2 hours)
Remove the marinated pork cubes and place on metal skewers with a little bit of space between each cube
Grill on a high heat until browned on the outside but just cooked through (don't overcook or they'll be dry!)
Rest the skewers for five minutes and serve with lemon wedges
You can store leftover pinchos in the fridge in an airtight container for up to three days. I recommend taking them off of the skewers if storing for more than 24h. You can also remove the meat from the skewer and freeze for up to three months.
- Pork: If you've tried these (or simply think they look great) but prefer to make them without pork, go ahead! These work beautifully using chicken or lamb as well.
- Spices: Here's where it gets fun. There is no exact spice blend you must use for these. Adjust as you like -- get creative. Try two versions and make half and half. The recipe below is delicious (and they're my preferred proportions) but you can really make these your own!
Calories: 417.42kcal | Carbohydrates: 5.41g | Protein: 47.89g | Fat: 22.3g | Saturated Fat: 4.64g | Trans Fat: 0.08g | Cholesterol: 147.42mg | Sodium: 704.73mg | Potassium: 1022.59mg | Fiber: 1.78g | Sugar: 0.71g | Vitamin A: 898.54IU | Vitamin C: 9.22mg | Calcium: 56.46mg | Iron: 4.28mg