Spicy Pork Kebabs (Pinchitos Morunos)

These tasty little skewers originated in the Andalusia region of Spain. You will find a version in most tapas bars served with a rich deep glass of Aged Sherry.

INGREDIENTS TO GET READY

800g x Pork tenderloin

4x Cloves garlic (smashed and finely chopped)

1x Red chilli (finely diced)

Generous pinch chilli flakes

1 x Teaspoon ground cumin

1 x Teaspoon ground fennel

1x Teaspoon sweet smoked paprika

1x Lemon juice and zest

20g x Curly parsley (finely chopped)

10g x Corriander (finely chopped)

50ml x Dry sherry

PUT IT TOGETHER

1. Cut the pork tenderloin into 2cm cubes, place in a mixing bowl, and add all the remaining ingredients. Mix well, cover with cling film and refrigerate overnight.

2. When ready to cook preheat your grill or BBQ until very hot. Thread the pork onto skewers and grill for 3 or so minutes on each side. Take care not to overcook. Remove from heat and allow to rest for a few minutes before serving.