Dinner · 35 min · spanish

Pinchos Morunos

Spanish flavors, weeknight effort. Pork loin meets smoked paprika in a 35-minute dinner worth keeping in rotation. The macros do the talking: 32g protein, 10g carbs, and 22g fat in every 380-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 1.5 lbs Pork loin
• 2 tbsp Smoked paprika
• 1 tsp Cumin
• 1 tsp Oregano
• 3 cloves Garlic
• 1/4 cup Olive oil
• 2 tbsp Lemon juice

Steps

1. Cut the pork into 1-inch cubes — chunky enough to stay juicy over the heat.
2. Mash the garlic with the spices, olive oil, lemon juice, and salt into a paste and coat the pork thoroughly.
3. Marinate at least 2 hours, or overnight in the fridge for the deepest Moorish-spice flavor.
4. Thread onto skewers, leaving a little space between cubes so the heat circulates.
5. Grill or broil over high heat for 8-10 minutes, turning once, until charred at the edges and just cooked through.
6. Rest 5 minutes and serve with lemon wedges and warm flatbread.

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