Pork Kebabs with Romesco

Name: Pork Kebabs with Romesco
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 118 milliliters Marcona almonds; 2 beefsteak tomatoes, coarsely chopped; 2 slices (1/2-inch thick) stale bread; 1 Tbsp cumin seeds, toasted and finely ground in spice grinder; 1 clove garlic, peeled and finely chopped; 3 garlic cloves, smashed; 6 servings Kosher salt; 1 lemon, zested and juiced; 6 servings Extra-virgin olive oil; 2 Tbsps chopped parsley leaves; 1 Tbsp pimenton; 283 grams piquillo peppers, coarsely chopped; 907 grams pork loin, cut into 1-inch cubes; 1 teaspoons crushed red pepper flakes; 1 pinch Pinch crushed red pepper flakes; 1 pinch Pinch saffron; 2 Tbsps sherry vinegar

Pork Kebabs with Romesco takes about 3 hours and 5 minutes from beginning to end. One serving contains 469 calories, 39g of protein, and 27g of fat. This dairy free recipe serves 6. This recipe from Foodnetwork requires olive oil, pepper flakes, pimenton, and garlic. It is a rather expensive recipe for fans of European food. It works well as a main course. Pork Kebabs With Romesco Sauce, Rosemary Halibut Kebabs With Romesco Sauce, and Grilled Chicken Kebabs with Romesco Sauce are very similar to this recipe.

Instructions

Watch how to make this recipe.

Special equipment: wooden skewers

Equipment you will use

Wooden Skewers

Combine the cumin, pimenton, crushed red pepper, garlic, lemon zest and juice and salt. Stir to combine and add enough olive oil until it becomes a loose paste.

Ingredients you will need

Red Pepper Flakes

Lemon Zest

Olive Oil

Pimenton Powder

Garlic

Cumin

Juice

Salt

Add the pork and toss to completely coat.

Ingredients you will need

Pork

Let sit at room temperature for up to 2 hours or refrigerate overnight

Romesco: This can totally be done ahead and kept in the refrigerator for any grilled meat or fish need!

Ingredients you will need

Romesco

Fish

Meat

Preheat the grill to medium

Equipment you will use

Grill

Coat a saute pan with olive oil and add the garlic and crushed red pepper. Bring the pan to a medium heat. When the garlic is very aromatic and starting to turn golden, add the tomatoes and piquillo peppers. Season with salt, to taste, and cook until the tomato is very soft and mushy, about 4 to 5 minutes.

Ingredients you will need

Red Pepper Flakes

Piquillo Pepper

Olive Oil

Tomato

Garlic

Salt

Equipment you will use

Frying Pan

Remove from the heat and let cool.

Grill the bread on both sides until nice and toasted. When cool to the touch, cut it into cubes.

Ingredients you will need

Bread

Equipment you will use

Grill

In a food processor, pulse the almonds and bread cubes until they become a coarse paste.

Ingredients you will need

Bread Cubes

Almonds

Equipment you will use

Food Processor

Add the cooked tomato mixture and toss in the saffron, sherry vinegar and parsley. Pulse, pulse, pulse to puree. Taste and season with salt, if needed. It should be really yummy!

Ingredients you will need

Sherry Vinegar

Parsley

Saffron

Tomato

Salt

Add 2 tablespoons olive oil or a couple of tablespoons of water if the mixture is really thick.

Ingredients you will need

Olive Oil

Water

Before grilling, skewer the pork to make kebabs, putting about 4 to 5 pieces of meat on each skewer. Don't jam the meat super close together, it's ok if the meat is touching, but do it loosely so the heat can reach all the sides and cook evenly.

Ingredients you will need

Meat

Pork

Jam

Equipment you will use

Skewers

Brush the grill with a wire grill brush and then rub down with an oiled towel to pick up any pieces of loosened crud.

Ingredients you will need

Dry Seasoning Rub

Equipment you will use

Grill

Grill the skewers on all sides so each side gets nice and brown (brown food tastes good), about 7 to 8 minutes total.

Equipment you will use

Skewers

Grill

Remove the kebobs from the grill to a serving platter and let rest for 5 to 10 minutes.

Equipment you will use

Grill

Serve with the Romesco sauce.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

118milliliters

Marcona almonds 2

beefsteak tomatoes, coarsely chopped 2slices

(1/2-inch thick) stale bread 1Tbsp

cumin seeds, toasted and finely ground in spice grinder 1clove

garlic, peeled and finely chopped 3

garlic cloves, smashed 6servings

Kosher salt 1

lemon, zested and juiced 6servings

Extra-virgin olive oil 2Tbsps

chopped parsley leaves 1Tbsp

pimenton 283grams

piquillo peppers, coarsely chopped 907grams

pork loin, cut into 1-inch cubes 1teaspoons

crushed red pepper flakes 1pinch

Pinch crushed red pepper flakes 1pinch

Pinch saffron 2Tbsps

sherry vinegar

Recommended wine: Tempranillo, Grenache, Albarino

Tempranillo, Grenache, and Albarino are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Enate Tempranillo with a 4.8 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Enate Tempranillo

Nuances of strawberry sweets and liquorish mingle playfully with red berries and cherries. The fusion of flavorsome tannins and fresh acidity brings about a smooth and well-rounded texture, which in turn leads to a creamy finish on the palate.Due to the wine's youthful character, it is best to serve it lightly chilled. It is the perfect accompaniment to Spanish tapas such as cod croquettes, black pudding and black rice without forgetting cold fish dishes and pasta.