Tuesday, December 21, 2010

Pinchos morunos

1 garlic clove, minced
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon paprika
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
Freshly ground pepper
2 tablespoons olive oil
1 pound boneless pork loin, cut in 1-inch cubes

Combine all ingredients except the pork and pour into a plastic freezer bag. Add pork, seal bag and squish together so all pork pieces are coated with marinade. Refrigerate several hours or overnight.

Remove pork from marinade and thread onto skewers. Grill over hot charcoal fire or under a broiler, turning once, until meat is just cooked but still juicy, about 10 minutes.

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