- 4
Ingredients
- 1/2 * 1/2 cup olive oil
- 2 * 2 tablespoons cumin seeds, toasted in a dry pan until fragrant, finely ground
- 1 * 1 tablespoon sweet paprika
- 1/2 to 1 * 1/2 to 1 teaspoon hot paprika
- 1/2 * 1/2 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
- 2 * 2 teaspoons dried oregano
- * Salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 2 * 2 pounds pork tenderloin, cut into 1-inch pieces
- 2 * 2 tablespoons minced garlic
- 2 * 2 tablespoons chopped fresh flat-leaf parsley
- 1/4 * 1/4 cup fresh lemon juice
- * Lemon wedges for serving
Preparation
Step 1
1. In a small saucepan, combine the oil, cumin, sweet and hot paprika, saffron infusion, oregano, 1 teaspoon salt, and the pepper and warm over low heat for 3 to 4 minutes to release the aromas of the seasonings. Remove from the heat and let cool to room temperature.
2. Place the pork in a bowl and rub with the oil mixture, coating evenly. Add the garlic, parsley, and lemon juice and toss well. Cover and refrigerate overnight. Bring to room temperature before cooking.
3. Soak bamboo skewers in water to cover for 30 minutes. Prepare a fire in a charcoal or gas grill, or preheat the broiler.
4. Drain the skewers. Remove the pork from the marinade, thread onto the skewers, and sprinkle with salt. Place on the grill rack, or arrange on a broiler pan and slip under the broiler. Grill or broil, turning once, until just cooked through, about 4 minutes on each side.