Spanish Moorish Spiced Pork Skewers

Ingredients

• ⅓ cup extra-virgin olive oil
• 2 tablespoons smoked paprika
• 1.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon red pepper flakes
• 4 whole garlic cloves
• 3 tablespoons fresh lemon juice
• 1 tablespoon sherry vinegar
• 1.25 teaspoons kosher salt
• ½ teaspoon black pepper
• 2 pounds boneless pork shoulder, cut into 1-inch cubes
• 1 for serving fresh lemon wedges

Instructions

1. 1

   Make the marinade: Peel and finely mince 4 garlic cloves and add them to a medium bowl. Pour in 0.33 cup extra-virgin olive oil, then add 2 tablespoons smoked paprika, 1.5 teaspoons ground cumin, 1 teaspoon ground coriander, and 0.5 teaspoon red pepper flakes. Stir well to combine the spices into the oil. Add 3 tablespoons fresh lemon juice, 1 tablespoon sherry vinegar, 1.25 teaspoons kosher salt, and 0.5 teaspoon black pepper. Whisk everything together until you have a cohesive, rust-colored marinade.

2. 2

   Prepare the pork: Cut 2 pounds boneless pork shoulder into 1-inch cubes — aim for uniform size so they cook evenly. Add the pork cubes to the marinade and toss thoroughly, making sure each piece is well coated. Cover and refrigerate for at least 15 minutes (or up to 4 hours). Meanwhile, soak 8 to 12 wooden skewers in cold water for 15 minutes so they don't char during cooking.

3. 3

   Thread the pork onto skewers: Remove the marinated pork from the refrigerator. Thread the pork cubes onto the soaked wooden skewers, packing them tightly but leaving about 0.5 inch of space between each piece to ensure even cooking. You should have 8 to 12 pinchos depending on skewer length.

4. 4

   Set up your cooking surface: If grilling, preheat a charcoal or gas grill to medium-high heat (around 400°F) and oil the grates lightly. If cooking indoors, place a 12-inch cast iron grill pan over medium-high heat and let it preheat for 3 minutes until very hot — a drop of water should evaporate on contact almost instantly.

5. 5

   Grill the pinchos: Working in batches if needed to avoid crowding, place the skewers directly on the hot grill or grill pan. Listen for an immediate, steady sizzle as the pork hits the surface. Cook for 3 to 4 minutes on the first side without moving them — you should see a dark caramelized crust forming. Use tongs to flip each skewer, then cook for another 3 to 4 minutes on the second side. Rotate a quarter turn if you want crosshatch marks. Continue cooking the remaining sides (about 1 to 2 minutes per side) until all surfaces are deeply caramelized and the internal temperature reaches 145°F on an instant-read thermometer.

6. 6

   Rest and serve: Transfer the pinchos to a serving platter and let them rest for 2 minutes — carryover heat will finish any slightly undercooked centers. Serve hot with fresh lemon wedges on the side for squeezing over the top. The charred, spiced exterior and tender, juicy interior are best enjoyed immediately.

Tools you’ll need

• medium mixing bowl
• whisk
• wooden skewers (8 to 12)
• 12-inch cast iron grill pan or outdoor grill
• instant-read thermometer
• tongs
• serving platter

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