Pincho Moruno con Uvas - Pork Kebabs with Grapes

Pincho Moruno con Uvas - Pork Kebabs with Grapes

These lovely pork kabobs have a nice and spicy depth obtained from being marinated in a flavorful sauce. They can be grilled or cooked inside on a griddle. Either way, they make for a wonderful tapas, laid on a bed of lettuce as an appetizer, or served as a main meal surrounded by grilled vegetables, corn on the cob, rice, and a dipping sauce..

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Course: Appetizer, Lunch, Main Course, Tapas

Cuisine: Spanish

Prep Time: 10

Cook Time: 5

Marinate: 1 30

Total Time: 1 45

Servings:

Author: My Hungry Traveler

Equipment

Wood skewers, soaked, or metal skewers

Ingredients

2 tbsp Dry sherry or white wine
2 tbsp Extra-virgin olive oil
½ tsp Ground cumin
Salt and pepper
½ tsp Dried thyme
1 medium Clove, crushed or a pinch of powdered
1 large Bay leaf, crumbled
½ tsp Spanish smoked paprika or sweet paprika
¼ tsp Nutmeg
¼ tsp Red pepper flakes
1 tbsp Parsley, chopped
4 clove Garlic, crushed
1 tbsp Lemon juice
1 lb Boneless pork loin, cut into 1-inch cubes
32 Seedless grapes

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Instructions

In a plastic freezer bag, add all the ingredients except grapes. Seal bag and massage marinade into pork cubes. Marinate for 1 hour at room temperature or much longer refrigerated. If using wood skewers, soak 8 in water for 30 minutes before grilling.
Thread 4 grapes between meat pieces on each skewer. Grease stovetop griddle or outdoor grill with oil and heat over high heat. When very hot, place skewers onto grates, lower heat a little, and cook until just done, about 5 minutes. Turn often to brown all sides. Serve.

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