Pinchos Morunos

Ingredients

• 1 1/2 lbpork shoulder, cut into 2 cm cubes
• 2 tspground cumin
• 2 tspsmoked paprika
• 1 tspground coriander
• 1/2 tspground turmeric
• 1 tspdried oregano
• 4 clovesgarlic, crushed
• 1/4 cupextra virgin olive oil
• 1lemon, half juiced, half in wedges
• 2 tspsea salt
• 1/4 ozflat-leaf parsley, chopped

Method

1. 1

   Mix the cumin, smoked paprika, coriander, turmeric, oregano, garlic and salt with the olive oil and lemon juice into a loose paste.

2. 2

   Turn the pork cubes through the paste until thickly coated, cover and refrigerate for at least two hours.

3. 3

   Thread four or five cubes onto each small skewer and grill over high heat, turning every minute or so, until charred outside and just cooked through.

4. 4

   Rest for a few minutes, scatter with parsley and serve with the lemon wedges.

Nutrition per serving