Spanish Pork Skewers

Spanish Pork Skewers with Mojo Picón

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Spanish Pork Skewers grilled to perfection. The flavorful blend of spices along with a spicy Mojo Picón sauce for dipping makes this dish a favorite of Spanish Tapas.


  • 2 pounds pork fillet
  • 2 teaspoons smoky paprika (pimentón)
  • 2 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2 tablespoons fresh chopped oregano
  • 2 tablespoons fresh thyme leaves
  • 1/4 medium red onion, finely chopped
  • 4 garlic clove, finely chopped
  • Drizzle of olive oil
  • salt and freshly ground pepper
  • 16 wooden skewers, soaked in water for 30 minutes
  • 1 slice white bread
  • 2 garlic cloves
  • 1 teaspoon dried crushed cayenne chilies
  • 1 teaspoon cumin seeds
  • 1 teaspoon smoky paprika (pimentón)
  • 2 teaspoons sherry vinegar
  • Salt to taste


  1. Heat a small dry frying pan over high heat. Once the pan is hot, add the cumin and coriander seeds. Shake the pan to keep the seeds from burning. In about 1 minute they should release a toasted aroma. Remove from the pan and transfer them to a mortar and pestle to cool. Once cool, crush them slightly to release more flavor. If you do not have a mortar and pestle, you can put them in a plastic ziplock bag and pound them with a rolling pin or a meat mallet.
  2. Cut the pork fillet into 1-inch cubes and place in a large bowl. Add the smoky paprika, cumin, and coriander, oregano, thyme, red onion, 4 cloves of garlic and salt/pepper. Drizzle the olive oil over the pork and massage it until the spices have coated the meat. Thread the cubes onto wooden skewers that have been soaked in water for at least 30 minutes. Place the skewers in a large plastic ziplock bag and let marinate at least one hour or overnight.
  3. While the pork is marinating, make the mojo picón. Heat a frying pan over medium heat with a small amount of olive oil. Add the bread and fry until brown on both sides. Remove and drain on a paper towel and tear it into pieces. Add 2 cloves of garlic, cayenne chilies, 1 teaspoon cumin seeds (not toasted), paprika, salt and sherry vinegar. Process until somewhat smooth. Add the olive oil in a thin drizzle while it is still mixing. Taste and add more salt if needed.
  4. Once the meat has marinated, heat the grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side.
  5. Serve with Mojo Picón on the side for dipping.


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