Spanish: Pincho Morunos (Pork Skewers) with Paprika Aioli

Recipe by Paul Young <info@cooking-with-paul.com>

(makes 8-16 skewers; serves 8)

Ingredients:

• Required equipment: 8-16 bamboo skewers
• 1 pork tenderloin (about 1 lb)
• 16-32 cherry tomatoes (optional)
• Sliced bread, toasted  
• 2 lemons, cut into wedges (for garnish)

Marinade ingredients:

• 1/2 tsp cumin
• 1/2 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 6 cloves garlic, minced
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper (to taste)

Paprika Aioli ingredients:

• 2 cloves garlic, minced
• 1/2 cup olive oil
• 1 egg yolk
• 1/2 tsp salt
• 2 tbsp lemon juice (approx)
• 1 tsp smoked paprika
• 1-2 dashes cayenne pepper

Procedure:

1. Cut pork tenderloin into 1-inch cubes.
2. Mix together all the marinade ingredients in a large sealable plastic bag; add the pork to the marinade and toss to combine; refrigerate for at least two hours or overnight
3. Soak bamboo skewers in water for at least 30 minutes
4. Make the paprika aioli: saute garlic in olive oil briefly (about 1 minute)
5. Whisk together egg yolk, salt, paprika, and 1 tsp of the lemon juice; drizzle in the garlic and olive oil mixture in a thin stream while continuously whisking
6. Taste the aioli: whisk in cayenne; add more salt and more lemon juice (if needed)
7. Make the skewers: thread the marinated pork onto the prepared skewers (2 pieces for short skewers, 4 pieces for long skewers); add a cherry tomato to each end of the skewer (optional)
8. Grill the kebabs over high heat for 4-5 minutes per side, or until the pork reaches 140F in the center
9. Let the pork rest for a few minutes, then serve with the aioli and bread; garnish with lemon wedges (if desired)

Cheater Aioli: You can cheat by replacing the olive oil and egg yolk with mayonnaise instead. Simply mix ½ cup of mayonnaise with the other aioli ingredients, then add lemon juice to taste.