Spanish Style Spicy Pork Skewers Recipes

SPANISH PORK SKEWERS

Steps:

• Thread the pork onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
• Sprinkle the skewers with the cumin, coriander, pimentón and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and drizzle over the meat. Rub the seasoning in with your fingers. The skewers can be refrigerated until ready to cook, up to several hours.
• Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side, until nicely browned. Serve hot, with lemon wedges.

SPANISH SKEWERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.
• Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.
• Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.
• When ready to serve, heat oven to 200C/180C fan/gas 6. Bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.

SPANISH-STYLE PORK SHOULDER STEAKS

Steps:

• In a small pan, toast the fennel and black pepper.
• Add the fennel, black pepper, paprika, and salt to a spice grinder and grind.
• Put the pork in a large, (2-gallon, if possible), resealable plastic bag. Add the garlic, vinegar, olive oil and the spices. Seal the bag, and massage the marinade all over the pork. Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours. Remove from refrigerator and let come to room temperature.
• Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl. Combine well, pour into squeeze bottle and refrigerate.
• Preheat the oven to 375 degrees F.
• Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork.
• Heat an indoor or outdoor grill to medium heat. Add the pork steaks and grill until medium, turning, for approximately 10 minutes total. Remove to a cutting board and let rest 5 minutes, then slice into long thin strips.
• Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.

SPANISH-STYLE SPICY PORK SKEWERS

Steps:

• In a glass dish or a large sealable bag, combine all the ingredients. Add the meat and toss to coat. Cover the dish or seal the bag and refrigerate for at least 12 hours.
• Preheat the grill, setting the burners to medium. Oil the grate.
• Thread the meat onto the skewers. Season with salt and pepper. Grill the skewers for 3 to 4 minutes per side for medium rare or until the desired doneness.
• Serve with grilled vegetable skewers.

TAPAS - SPICY PORK SKEWERS (PINCHOS MORUNOS)

Steps:

• Cut pork tenderloin into 1-inch cubes.
• In a bowl, combine paprika, cumin, cayenne, salt and pepper and olive oil.
• Marinade pork for a minimum of 4 hours to overnight.
• Preheat oven to 350 degrees F.
• or preheat grill to medium high.
• Thread pork cubes onto small wooden skewers.
• Bake for 10 to 15 minutes in oven.
• Alternatively grill over medium heat, about 10 minutes.
• While cooking turn once and baste with marinate until well browned.

SPANISH CHICKEN SKEWERS

Steps:

• Add smashed garlic to a resealable plastic container. Sprinkle salt on top of garlic. Combine lemon juice, paprika, coriander, and cumin and pour on top of garlic. Add chicken pieces, close container, and shake well. Refrigerate overnight.
• Meanwhile, place wooden skewers in a container filled with water and soak at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Thread chicken onto skewers. Turn chicken skewers in marinade.
• Grill chicken skewers until chicken is no longer pink in the center and juices run clear, about 4 minutes per side. Serve hot or cold.

SPANISH PORK SHOULDER

Steps:

• Mix sazon seasoning, olive oil, garlic, salt, pepper, and oregano together in a small bowl.
• Rinse roast and pat dry. Separate the fat from the meat with a sharp knife, starting at the wide end and going to the narrow end; don't cut it off all the way.
• Season the inside of the fat a little bit. Make very deep slits all over the meat and rub seasoning all over, making sure it goes into the slits. Pull the fat back up and over the meat. Wrap roast with plastic wrap and refrigerate for 24 hours.
• When ready to cook, remove roast from refrigerator. Unwrap and place in a deep roasting pan. Let sit for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C) for 30 minutes. During this 30 minutes the roast will reach room temperature (total of 1 hour out of the refrigerator).
• Place roast in the preheated oven and cook for 1 hour. Reduce heat to 300 degrees F (150 degrees C); cook roast until meat is tender and can be easily pulled apart with a fork, about 6 more hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).