Pinchitos Morunos – Spicy Moorish Kabobs

 

2 qt. Cold Water

¼ C. Salt

1/8 C. Sugar

1 lb. Pork Tenderloin

2 T. EVOO

2 cloves Garlic, crushed

1 dried Red Chile, crushed

1 tsp. Cumin

1 tsp. ground Fennel

1 tsp. Spanish Paprika (pimenton dulce)

Juice from 1 Lemon

2 T. chopped Flat Leaf Parsley

1 T. Dry Sherry

Skewers

 

To make the brine, whisk salt and sugar in cold water until completely dissolved. Place tenderloin in brine and place in refrigerator for 1 1/2 hours.  Meanwhile, mix all remaining ingredients in a large Ziploc bag, set aside while brining to allow flavors to mingle.  After brining, remove pork and cut into ¾” cubes.  Add pork to Ziploc bag with marinade.  Flip bag a few times, massage pork around to coat each piece in the marinade.   Place in refrigerator and allow to sit at least 1-2 hours to overnight.  When ready to cook, preheat broiler until very hot.  Thread pork on skewers and broil 10 minutes, turning often to prevent overcooking any one side.  Remove to serving dish and cool 10 minutes before serving.

 

From Easy Tapas