Pinchos Morunos

recipe
These spicy pork skewers are commonly found in the tapas bars of Spain. Saffron, the world's most expensive spice, gives this dish its distinctive flavor. But don't worry--a little bit goes a long way. Serve this as an appetizer, or double the serving size for an entrée.

Yield:

6 servings (serving size: 1 kebab)

Recipe from

Cooking Light

Nutritional Information

Calories 143
Caloriesfromfat 30 %
Fat 4.7 g
Satfat 1 g
Monofat 2.6 g
Polyfat 0.7 g
Protein 17.2 g
Carbohydrate 8.2 g
Fiber 4.7 g
Cholesterol 49 mg
Iron 2.5 mg
Sodium 336 mg
Calcium 34 mg

Ingredients

1/4 cup chopped fresh parsley
1 tablespoon paprika
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon saffron threads, crushed
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed and cut into 18 cubes
2 small red onions, each cut into 6 wedges
2 red bell peppers, each cut into 6 wedges
2 yellow bell peppers, each cut into 6 wedges
Cooking spray

Preparation

Prepare grill.

Combine first 10 ingredients in a large bowl; add pork, tossing to coat.

Thread 3 pork pieces, 2 onion pieces, 2 red bell pepper pieces, and 2 yellow bell pepper pieces alternately onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 6 minutes on each side or until pork is done.

August 2001
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