Spanish Pork Skewers Recipe (2024)

This is a very nicely seasoned dish, however, I found it unnecessarily difficult to first thread the meat onto skewers, then season, then drizzle with the garlic & olive oil mixture, and then rub the seasoning in with my fingers.It makes much more sense, at least to me, to mix the seasoning, spices, olive oil & garlic in a large bowl, add the pieces of meat, turn to coat, and then thread it onto the skewers.

If you're cooking in an iron pan, it's easier to skip the skewers during cooking and just arrange the meat in the pan to fry. If you want to skewer it up afterwords for presentation, have at it.

Excellent flavor and fairly easy, once I got past toasting the seeds...We cut a pork tenderloin into chunks for skewers and after marinating at room temp for several hours I cooked them for a short time on the unlit side of our gas grill until they reached 145, then finished them over the flames to add a very tasty crust. They were an exceptionally good match for local sweet corn and just-picked heirloom tomatoes, the right balance of spicy, sweet and salty.

This rub works well on plain old boneless pork chops, too.

Did not have seeds, so used ground cumin and coriander. Finely minced the garlic and smashed it into the olive oil w/a tad of salt. Left the pork (1 lb, cut into 12 1/2” pieces) in a bowl with the seasonings rubbed in for 4ish hours. Then double skewered them. Grilled them for about 3 minutes on each side. Served with grilled red peppers and a fennel/orange salad.

Very good. Put spices on before putting on skewer

Marinated sliced pork tenderloin overnight and broiled for 4-5 minutes/side ( the grill was out of action). Very good, despite the fact that the kitchen smelled of cumin for hours.

This recipe easily becomes a kabob dinner with one pound of pork tenderloin all on one skewer and then grilled. I followed the rest of the recipe faithfully. It just made sense to make one big skewer for dinner rather than individual tapas. Overall this is excellent. Serve with saffron roasted potatoes and sautéed spinach for a complete Spanish feast and don’t forget the vino.

Great way to cook pork tenderloin, came out juicy and tender. Cumins not a fave for some of our family so made my own spice rub, Mixed olive oil, garlic and spices together; sliced pork; and let marinate for about an hour. Served over rice, delicious! Thanks for the good cooking technique.

We made this recipe as written with one major exception: we used a regular nonstick skillet with the medallions unskewered. I can't help but think that grilled on skewers would be even better.

Great Dish! Marinaded in a bowel before putting on skewers. No grill so cooked under oven broiler which worked very well!

I printed this recipe out ages ago and only just tried it. I'm sorry I waited so long. Delicious and EASY. I used a boneless, thick-cut pork chop that I had in the freezer. I cut it up into fairly small cubes and marinated them before I put them on the skewers. I prefer the slightly more chewy texture of the meat from the chop, rather than from the tenderloin. I served it with rice and sauteed butternut squash.

Great flavors and the spice mix es muy perfecto. It’s great on a hot grill for about 10 minutes. I served this with oven baked sweet potato fries and sautéed spinach. Rioja crianza is a good accompaniment. Wish I had some flan for dessert!

I didn’t bother with the skewers. I cut it up into 1” chunks, added salt, and let them sit for 30 minutes. I did have cumin seeds, but not coriander, so I used a teaspoon of ground, and had no pimenton, so I used smoked paprika. I made slits in the meat and rubbed spice mixture in and marinaded in olive oil and garlic paste at room temperature for an hour. I broiled them on high for 8 minutes, flipped them and then broiled for another 7 minutes. Delicious and tender.

Debated cooking this on the grill outside or the griddle inside. Was tasty enough, but if/when I do this again, I'll make sure to take it to the outside grill for the smoky fire flavors that would've really brought it alive, I think.

We loved this! It was perfectly seasoned and the timing was just right. I didn’t have any problems with the seasoning method. I will be making this again

Tried a 425° air fryer-convection oven Didn't have to turn, less than 10" roasted to tender, juicy inside, crispy edges outside. Toasting and grinding whole seeds made a critical difference in flavor as well as the crust they formed. Bottled powders would not have performed as well. I mixed smoked and sweet paprika, massaging dry spices into the meat before skewering, "buttering" with the garlic-oil paste, then sprinkling over the remaining spice to roast. I'll do again come summer grilling!

Have to ask. A meat thermometer that can accurately measure half inch chunks of meat? Looking forward to trying this.

This is a very nicely seasoned dish, however, I found it unnecessarily difficult to first thread the meat onto skewers, then season, then drizzle with the garlic & olive oil mixture, and then rub the seasoning in with my fingers.It makes much more sense, at least to me, to mix the seasoning, spices, olive oil & garlic in a large bowl, add the pieces of meat, turn to coat, and then thread it onto the skewers.

Pork started to be used in Spain to fish out any non Christians during the Spanish Inquisition. In southern Spain (Andalucía) where I lived for years, traditional barbecue is to marinate pork with sliced onions, ras al hanout and olive oil for 30 min to a few hours, then skewer and grill. In other regions the pinchos morunos (no ñ) have paprika as well.