Spanish Pimentón Pork Skewers with Mojo Picón
Serve these delicioius, spicy pork skewers as a tapas appetizer or a dinner portion.
Servings: 6 Skewers
Calories: 339kcal
Ingredients
Pimentón Pork
- 1 ½ lbs pork tenderloin fat removed and cut into 24 1" cubes
- 1 teaspoon hot pimentón (Spanish smoked paprika)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon fresh thyme
- 1 clove garlic minced
- ¼ cup olive oil
- salt and pepper for seasoning
Mojo Picón
- 1 slice white bread
- 5 Tbsps olive oil plus more for frying
- 2 cloves garlic chopped
- 1 teaspoon dried red pepper flakes
- 1 teaspoon sweet paprika
- 2 tsps red wine vinegar
- ½ teaspoon sea salt
Instructions
Pimentón Pork
- Mix pork and spices except for salt and pepper in a bowl. Mix well then add olive oil. Cover and refrigerate at least 60 minutes or up to 24 hours.
- When done marinating thread pork cubes onto 6 wooden skewers that have been soaked in water about 30 minutes. Leave a bit of space between pork cubes so they will cook evenly.
- Heat BBQ to medium high and grill pork for about 2 minutes per side. Season with salt and pepper just before serving.
Mojo Picón
- Add enough olive oil to coat the bottom of a skillet and heat to medium high. Fry the bread on both sides until golden brown. Remove to a paper towel and tear into bite size pieces.
- Add bread and spices to blender and blend to a paste. Add olive oil in a slow drizzle with blender running.
- Transfer to serving dish and serve on the side of the Pimentón Pork Skewers.
Notes
Nutrition is based on a dinner size portion.
Nutrition
Calories: 339kcal | Carbohydrates: 4g | Protein: 24g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 280mg | Potassium: 496mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 495IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg