Yummy Spanish Pork Kebabs

These kebabs are so cheap and easy to make and are delicious. The recipe has been tweaked everytime I make them (which is alot) and make the perfect addition to a main meal or great as a smaller tapas dish. I would recommend the Pork shoulder as it stays quite moist and if extremely flavoursome.

You will need
500gms Pork Shoulder steak
1/2- 1 Onion
2-3 Tomatoes
3 cloves minced Garlic
2tsp Good quality smoked paprika
1tsp crushed coriander seeds
2tbsp lemon juice
1tbsp Olive oil
Salt and pepper to taste
teeny pinch of saffron (if you want to be indulgent)

And to make it...
Cube up the pork into pieces. Obviously if you are making smaller kebabs cube it into small pieces, this recipes is for 4 larger kebabs

Put pork into a bowl and season with salt and pepper. Now add garlic and coriander seeds to a pestle and mortar and grind in a paste. add the paste to the pork and mix till pork is evenly coated.

Now add Paprika, lemon juice and olive oil and mix thoroughly with your hands and add saffron if you wish to add it.

Now leave it to marinade for about 4 hours or overnight. Obviously if you dont have much time just marinade for about 30 mins.

When the the meat is marinated you can now construct your kebabs. Cut onion and tomatoes into chunks. now construct to your preference. I find a good balance is onion-2cubes of pork- tomato and so on. The tomatoe does tend to go slushy so dont use too much but it keeps the pork moist so definately add it.

When your kebabs are complete grill under a preheated medium grill for 10-15 minutes (although keep an eye on them especially as the pork cubes will vary in size)

You could also griddle them but i found this fiddly and grilling is far more effective. In the Summer I WILL be bbq ing them for a proper spanish flavour!!

ENjoy, srves with portuguese or spanish rice or patatas bravas. Or simply make up some aioli to dip as a tapas dish.