Buy all ingredients right below the recipe
Ingredients
- 1 kg pork tenderloin
- 60 ml extra virgin olive oil
- 5 cloves fresh garlic
- 1 tbsp lemon juice
- 1 tbsp cumin (ground)
- 1 tsp ground coriander
- 1 tbsp sweet paprika powder
- 1 tsp turmeric powder
- 1 tsp dried oregano
- 1/2 tsp ground pepper
- 1/4 tsp ground cinnamon
- 1 tsp fine salt
- 1 piece fresh lemon
Preparation
- 1Remove excess fat from the pork tenderloin, cut into approx. 4 cm cubes, and place in a large freezer bag.
- 2In a small bowl, mix all spices, olive oil, and lemon juice. Pour the marinade over the meat cubes.
- 3Seal the bag well, mix everything vigorously so that the meat is evenly coated. Marinate in the refrigerator overnight (or for at least 2 hours).
- 4Remove the marinated meat cubes from the bag and thread them onto metal skewers, leaving a little space between each piece.
- 5Grill the skewers over high heat until the meat is nicely browned on the outside but still juicy on the inside. Caution: Do not grill for too long to prevent the meat from drying out!
- 6Let the skewers rest for five minutes before serving and serve garnished with fresh lemon slices.
Tip
Traditionally, serve the Pinchos with some white bread or aioli.
