Pinchos Morunos (Spanish Grilled Pork Kebabs)

Name: Pinchos Morunos (Spanish Grilled Pork Kebabs)
Yield: Serves 4
Cuisine: Spanish & Portuguese
Ingredients: 3 tablespoons, table salt, for brining; 2 pounds, boneless country-style pork ribs, trimmed; 1/4 cup, vegetable oil; 2 tablespoons, lemon juice, plus lemon wedges for serving; 6 , garlic cloves, minced; 1 tablespoon, grated fresh ginger; 2 teaspoons, minced fresh oregano, divided; 2 teaspoons, smoked paprika; 1 teaspoon, ground coriander; 1 teaspoon, table salt; 1/2 teaspoon, ground cumin; 1/2 teaspoon, pepper; 1/4 teaspoon, cayenne pepper

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By Andrew Janjigian

Appears in Cook's Illustrated September/October 2019, America's Test Kitchen TV

A union of spices and char flavors pinchos morunos. But for juicy meat, separation is key.

SERVES4

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

Pinchos morunos is a dish normally served as part of a tapas spread, but it works equally well as an entrée. To develop our version of these Spanish pork kebabs, we used country-style ribs for both their convenience and their ability to rem...

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