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: 72 grams 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 is a dairy free recipe with 6 servings. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 469 calories, 39g of protein, and 27g of fat. It is a pretty expensive recipe for fans of European food. If you have cumin seeds, garlic, kosher salt, and a few other ingredients on hand, you can make it. It works best as a main course, and is done in approximately 3 hours and 5 minutes. Users who liked this recipe also liked Bacon Wrapped Dates with Manchego, Romesco Sauce, Spanish “Ketchup” – Romesco Sauce, and Sun-Dried Tomato Romesco.

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