Pincho Moruno skewer recipe

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 360 calories / serving
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Pre-heat the grill to hot. Thread the cubed pork (evenly distributed) onto the metal skewers. Brush with the olive oil then season generously with salt and pepper and sprinkle over the smoked paprika and caster sugar.

Sprinkle half of the cumin seeds on top so that they stick to the oil and pork. Grill the skewers, turning occasionally to ensure even cooking.

Meanwhile, lightly crush the remaining cumin seeds and dry toast them in a dry saucepan over a moderate heat for 1 minute until aromatic.

Remove the pork skewers when they are cooked; roughly 10-12 minutes. Arrange on serving plates and sprinkle over the remaining cumin seeds. Garnish the tops of the skewers with the chopped parsley and serve with the frisee lettuce and lime wedges.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 50ml olive oil
  • 400g pork tenderloin, cut into roughly 2 inch cubes
  • 4tbsp parsley leaves, finely chopped
  • 4tbsp cumin seeds
  • ½tsp smoked paprika
  • 2tsp caster sugar
  • salt
  • pepper
  • 50g frisee lettuce, to garnish
  • a few lime wedges, to garnish
  • Energy 1500kj 360kcal 18%
  • Fat 33g 47%
  • Saturates 9g 45%
  • Sugars 1g 1%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 0.3g Protein 21.3g Fibre 0.2g


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