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Marinated Spanish Pork Kabobs Recipe – Brochetas de Cerdo Tapas


Marinated Pork Kabobs - Brochetas de Cerdo

Marinated Pork Kabobs - Brochetas de Cerdo

Lisa Sierra (c) 2010 Licensed to About.com Inc.
Warm weather means lots of grilling and this Spanish pork tapa is a simple recipe that is as colorful as it is tasty. Marinate cubes of pork overnight in a mixture of Spanish sweet paprika, cumin, mint and olive oil. Thread the marinated pork on skewers with sweet peppers and mushrooms and grill. Serve hot and accompany with a glass of Spanish red wine.

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.

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