Spanish Tapas

Pinchitos

If you don’t have time to mix all the spices together from scratch, you can use prepackaged pinchito spice. The recipe calls for pork, but you can also use chicken, if you prefer.

1 teaspoon salt
2 teaspoons ground cumin seed
juice from one lemon (or 2 teaspoons lemon concentrate)
1/2 teaspoon cayenne pepper
2 cloves garlic, crushed, then finely diced
1/2 teaspoon ground turmeric
1 teaspoon rosemary, crushed with mortar and pestle
1/2 cup water
3 ounces of white wine
1/4 teaspoon coriander seeds, crushed with mortar
1 teaspoon Spanish paprika (regular will work too)
2 tablespoons olive oil
1 lb. center-cut pork tenderloin, cut into 1-inch cubes

Combine all the ingredients except the pork. Add the pork, tossing to coat. Marinate at least four hours, but preferably overnight.

The container you use should be large enough to fit all the ingredients, but small enough that the marinade will just cover the pork. If it’s a little shy, you can add extra water or wine, a little at a time, until the meat is covered.

Slide the pork cubes onto skewers, and grill until done. You may need to check the meat a few times to gauge cooking time, and to ensure it’s cooked through.

Serve with crusty bread and sangria, and enjoy!