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11th May, 2018

Pinchitos in Spain are an incredibly popular snack and can be made using a range of meats such as lamb or chicken. This skewered kebab version uses pork which works really well with the spice mixture

Do not under any circumstance mix your meats on a kebab skewer as the meats will all have different cooking times. If you want to use multiple meats; keep each variety on its own skewer


  • 1.6 kg pork tenderloin (remove the fat, tough membrane etc)
  • For the marinade:
  • 1 Tbsp ground cumin
  • 1 Tbsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp oregano
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cayenne
  • 1/2 tsp freshly ground black pepper
  • 1 tsp sea salt
  • 5 grated garlic cloves
  • 60 mls olive oil
  • Juice of 1 lemon


    First you need to remove the additional fat and membrane from the tenderloin. When it cooks it'll go rubbery and tough so take some time to clean it as best you can. Cube the cleaned tenderloin into 2 inch cubes so they'll retain enough moisture after cooking.

    In a large bowl, mix all the dry spices and seasoning and garlic with the olive oil and lemon juice and add the pork cubes to the bowl. Cover in cling film and leave overnight in the fridge if possible but try and give it at least a few hours for the test of the marinade to really come through

    If you don't have metal skewers than wooden skewers will work fine but do make sure they are thoroughly soaked so they don't burn. It'll just taint the taste of the dish if they do.

    When ready to cook, thread the cubes of pork onto skewers leaving a bit of space between each cube so they cook properly. No-one wants a partially cooked piece.

    You can cook these two ways and both work just as well

    Method 1 is to grill on a high heat in the oven until cooked

    Method 2 is to grill on a BBQ until cooked