These delicious kabobs could be the highlight of your cookout. They are very simple to prepare. You need to marinate the pork in a flavorful homemade marinade before threading it on to skewers along with crunchy, colorful vegetables. The kabobs are then cooked over a high heat until the meat is cooked and the vegetables are lightly charred. You can use bamboo or metal skewers for making these. If you are using the bamboo kind though, ensure you soak them in water for at least half an hour before cooking the kabobs, else they might ignite on the barbeque. This recipe is made with pork tenderloin, so get a couple of 1-pound pieces and trim off any silver skin and any excess fat you see on there before cutting it into cubes.
The marinade is the special part of this recipe, since it is how the delicious Spanish flavors get into the pork. Here we are using parsley, red onion, sherry vinegar, paprika, garlic, cumin, salt and cayenne pepper, mixed into an olive oil base. This offers a distinctive taste of Spain and really complements the taste of the meat. Marinate the pork in the refrigerator for about 6 hours, or overnight if you can plan this dish in advance. We recommend a minimum of 4 hours but the longer you marinate it the more intense the flavor is going to be. This recipe is so simple to make and if you are in the mood for pork and the weather is suitable for firing up the barbeque, this recipe is just perfect.
These kabobs can be served on a bed of rice or perhaps with boiled potatoes and homemade aioli. To make aioli, put some mayonnaise in a food processor with some peeled garlic cloves, and then whiz the mixture until the garlic is finely minced and well blended into the mayonnaise. The amount of garlic you use is up to you, and aioli is best made a day or so ahead so the flavors can mellow. Another idea is corn on the cob because the bright, sweet flavor of the corn contrasts well with the piquant taste of the kabobs, or you might simply want to serve some green salad with oil and vinegar on the side so people can dress their own. You can use long kabob skewers to make 4 large kabobs or short ones to make 8 shorter ones, as you prefer. If the weather turns bad you could even stir-fry all the ingredients together and serve the resulting dish over rice.
Pork is very popular in Spanish cuisine and it is prepared in a variety of ways. Garlic, paprika, tomatoes, and onions are typical ingredients in Spanish pork recipes, and sometimes large cuts of meat such as pork shoulder, are cooked whole. Spain can be considered a gateway between Africa and Europe, the Atlantic and the Mediterranean, and it has been fought over and occupied many times during its history which, of course, added plenty of variety, color and exotic influences to the cuisine. The Moors introduced almonds, honey, cumin, saffron and citrus. Spanish explorers introduced New World treasures like potatoes, tomatoes, beans, corn, peppers, and chocolate from the Americas.
- 2 lbs pork tenderloin
- 1 green bell pepper, in 1¼ inch squares
- 1 small white onion, in 1¼ inch squares
- 8 cherry tomatoes
- ¼ cup olive oil
- ? cup finely chopped fresh parsley
- 2 tablespoons minced red onion
- 1 tablespoon sherry vinegar
- 1 tablespoon smoked paprika
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground cayenne pepper
- Whisk the olive oil with the parsley, red onion, vinegar, paprika, garlic, cumin, salt, and cayenne pepper.
- Put this mixture into a large Ziploc bag.
- Remove the silver skin and any excess fat from the pork and cut it into 1¼ inch cubes.
- Add the pork to the Ziploc bag, then seal it, squeezing out any excess air.
- Refrigerate for about 6 hours, turning occasionally.
- Prepare the barbeque for direct cooking over a high heat.
- Take the pork out of the bag and discard the marinade.
- Thread the pork, bell pepper, onion and cherry tomatoes on to skewers.
- Cook the kabobs, with the lid down if your barbeque has one, for 10 minutes or until the meat is cooked through.
- Turn the kabobs a couple of times during cooking.
The exotic flavors from Spain work their magic on pork tenderloin when used in a marinade. The pork is paired with colorful vegetables to make these wonderful kabobs, and they only take about 10 minutes to cook on the barbeque. If you are tired of your usual kabob recipes, try this one and bring an exotic touch of Spain to your dinner table. The flavor is sure to impress everyone. Whether you serve these Spanish pork kabobs with rice, potatoes, crusty bread or another side dish, there is no doubt this will be the highlight of the meal, because they taste so good.
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