Pinchos Morunos

From everydaypaleo.com (posted by Holly)

I used pork loin for mine and just dried cumin, no coriander. Still tasted great!

Pinchos Morunos

3.25lb (~1.5 kg) pork
2 tsp (~10ml) cumin seeds
2 tsp (~10ml) coriander seeds
4tst (~20ml) paprika
6 cloves fine chopped garlic
2 tsp (~10ml) dried oregano
4 tbsp (~60ml) lime juice
.75 cup (~.20l) olive oil

Using a mortar and pestle, grind the seeds and place into a large bowl. Into the large bowl, add the oregano, paprika, garlic, some salt & pepper, and combine with the liquids. Goopy. Cut the pork into cubes and toss to coat in the bowl. Once coated, let it marinate somewhere cool and sanitary for at least 2 hours. Soak wooden skewers in water during this time. Thread meat on skewers and place on ripping-hot grill for about 6 min a side. Eat hot on the stick. We had ours with grilled asparagus.

Things to consider for next time.
I used pork shoulder. Normally my go-to for ‘peasant dishes’ I may try a loin cut next time. The fat certainly added flavor, but it gave a chewy result due to the short cooking time. A loin cut would give more solid meat and react better to fast high-heat grilling. The shoulder meat would work better in an oven at a lower temp where the fat could have a chance to render- then blast with the broiler to char.

Weber gas grills are great, except when you need a large hotspot of uncontrolled flame. If you have a tandoor oven or jet engine laying around, use that. Any glassblowers out there? You know what I’m thinking. Let me know if you try it.

Save time and use the jarred fine chopped garlic in olive oil.

I had to grind and add additional cumin/coriander on the finished skewers. My skewers didn’t have that crust of spice. Leonardo’s must have gone crazy with the spice amounts. Experiment for yourselves.

I would let this soak for way more than 2 hours. Prep it the night before and leave it in the fridge overnight. Take out 45 minutes before cooking.

Oh, and make more than you’ll think you’ll need. If you’re deciding between 3 or 4 pounds of pork. Go for 6.