Prep Time: 10 minutes
Cook Time: 12 minutes
Marinate Time: 8 hours
Total Time: 8 hours, 22 minutes
Yield: 4 Servings
- 1.25 lbs (500 gr) pork loin (or other cut of lean, boneless pork)
- 1 Tbsp Spanish sweet paprika
- 2 tsp cumin
- 1 sprig fresh mint
- 4-5 Tbsp Spanish olive oil
- salt and pepper to taste
- 1 red or yellow bell pepper
- 1 green bell pepper
- 16 small white "button" mushrooms
- 1/2 yellow onion (optional)
This recipe makes a great appetizer, serving one skewer per person. To serve 4 adults as a main course, double the recipe.
Mix paprika and cumin together. Finely chop mint. Trim fat from pork and cut into 1.5-inch cubes and place in a glass or ceramic bowl. Sprinkle spices and mint on meat and mix together. Add a few tablespoons of oil and mix thoroughly. Cover tightly and refrigerate overnight.
Remove stems and seeds from peppers. Cut into 1.5 inch squares. Rinse mushrooms and trim stems. Remove meat from refrigerator and add salt and pepper. If using onions, cut into 1-inch squares.
Thread meat, peppers and mushrooms (and onions) onto metal skewers, in an alternating pattern. Place on a hot flat iron or barbecue grill until pork is cooked, basting with remaining marinade. Serve hot.