Pincho Moruno

Ingredients

• 1.5 lb pork shoulder or loin, cut into 1-inch cubes
• 2 tablespoons sweet smoked paprika (pimentón)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 4 cloves garlic, minced
• 2 tablespoons sherry vinegar
• 1/4 cup olive oil
• 1 teaspoon salt
• Lemon wedges, for serving

Before you cook

• Combine the paprika, cumin, oregano, pepper, garlic, sherry vinegar, olive oil and salt in a bowl to make the marinade.
• Add the pork cubes to the marinade and turn them to coat completely.
• Cover and marinate the pork in the refrigerator for at least 2 hours.
• Thread the marinated pork cubes onto metal or soaked wooden skewers, leaving no gaps.

Steps

1. Heat a grill or grill pan to high heat.
2. Lay the skewers on the hot grill.
3. Grill for 3 minutes without moving them, until charred underneath.
4. Turn the skewers and grill the opposite side for another 3 minutes.
5. Keep turning every few minutes until the pork is cooked through and charred on most sides, about 10 minutes total.
6. Remove the skewers from the grill and let them rest for 2 minutes.
7. Serve the pinchos hot with lemon wedges.