Pinchos Morunos (Spiced Pork Skewers) with Roast Potatoes

Name: Pinchos Morunos (Spiced Pork Skewers) with Roast Potatoes
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lb pork tenderloin, in 1-inch cubes; 2 lemons (juice of 1½, rest in wedges); 2 garlic cloves, crushed; 1½ lb baby potatoes, halved; 1 romaine heart, chopped; 1 cup cherry tomatoes, halved; chopped parsley; 6 tbsp olive oil; 2 tsp smoked paprika; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp dried oregano; ½ tsp chili powder; ½ tsp turmeric; pinch of saffron; 1 tbsp red wine vinegar; salt; pepper

DinnerSpanish165 minServes 4565 kcal53 g protein

Andalusian tapas-bar skewers of pork marinated in cumin, coriander, smoked paprika, saffron and lemon, seared until charred at the edges and served with crisp roast potatoes and a simple salad.

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Ingredients

2 lb pork tenderloin, in 1-inch cubes
2 lemons (juice of 1½, rest in wedges)
2 garlic cloves, crushed
1½ lb baby potatoes, halved
1 romaine heart, chopped
1 cup cherry tomatoes, halved
chopped parsley

From your pantry: 6 tbsp olive oil, 2 tsp smoked paprika, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp dried oregano, ½ tsp chili powder, ½ tsp turmeric, pinch of saffron, 1 tbsp red wine vinegar, salt, pepper.

Instructions

Mix 4 tbsp oil, the lemon juice, garlic, all the spices and oregano with some pepper. Toss the pork in it, cover and refrigerate at least 2 hours or overnight. Soak wooden skewers if using.
Heat the oven to 425°F. Toss the potatoes with 1 tbsp oil and salt and roast cut-side down until golden and tender, 30 to 35 minutes.
Season the pork with 1 tsp salt and thread onto skewers. Heat a grill pan or grill to high (or use the broiler).
Cook the skewers, turning every couple of minutes, until charred in spots and 145°F inside, 8 to 10 minutes total. Rest 3 minutes.
Toss the romaine and tomatoes with the last tbsp oil, the vinegar and salt. Serve the skewers with the potatoes, salad, parsley and lemon wedges.

Tip: Leave the salt out of the marinade if marinating overnight and salt just before cooking, so the meat stays juicy. The Moorish original is made with lamb; pork is the classic Spanish tapas version.