Spanish · Dinner
Pork Skewers with Smoked Paprika
Cubed pork shoulder marinated in smoked paprika, garlic and sherry vinegar, threaded onto a skewer and grilled over high heat until charred at the edges and juicy inside. Served tapas-style with a lemon wedge and parsley, this dish carries the smoky, garlicky char typical of Spanish bar food.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
398Calories
32.6gProtein
28.3gFat
4.9gCarbs
0.9gSugar
1.6gFiber
682mgSodium
133mgChol
8.1gSat Fat
540mgPotassium
45mgCalcium
2.6mgIron
0.8mcgVitamin B12
9.2mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
thirty-min-meals
gluten-free
low-calorie
Instructions
1
Prep
Cut pork shoulder into 1-inch cubes, pat dry. Whisk smoked paprika, minced garlic, olive oil, sherry vinegar, cumin, oregano, salt and pepper in a bowl.
2
Marinate
Toss pork cubes through the marinade until evenly coated; chill 30 minutes.
3
Grill
Place skewer on grill over high heat; cook 8–10 minutes, turning every 2 minutes, until edges char and center is no longer pink.
4
Plate
Slide pork onto a plate, squeeze lemon wedge over top and scatter parsley across.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 4 tsp4 tsp smoked paprika
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp sherry vinegar
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper, freshly ground
- 22 lemon wedge, for serving
- 2 tsp2 tsp parsley, for garnish
