Spanish · Dinner
Grilled Pork Skewers
Cubes of pork shoulder marinated in smoked paprika, garlic, sherry vinegar and olive oil, threaded onto skewers and grilled over high heat until charred and juicy. Served with lemon wedge and parsley, this Spanish-style pincho reads as a smoky, garlicky tapas-bar classic.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
455Calories
37.6gProtein
31.9gFat
5.9gCarbs
0.6gSugar
1.9gFiber
700mgSodium
148mgChol
8.7gSat Fat
620mgPotassium
45mgCalcium
3.1mgIron
0.9mcgVitamin B12
9mgVitamin C
protein-rich
low-carb
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Cut the pork shoulder into 1-inch cubes and pat dry. Mince the garlic and chop the parsley.
2
Marinate
Whisk together minced garlic, smoked paprika, olive oil, sherry vinegar, salt and black pepper. Add pork cubes, toss to coat, cover and chill 45 minutes.
3
Grill
Thread marinated pork onto a metal skewer over high heat 8 to 10 minutes, turning every 2 minutes until edges char and meat shows only a faint pink inside.
4
Plate
Slide pork off skewer onto plate, squeeze lemon wedge over top and scatter with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp smoked paprika
- 4 tbsp4 tbsp olive oil
- 2 tbsp2 tbsp sherry vinegar
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 lemon wedge, for serving
- 2 tsp2 tsp parsley, for serving
