Pinchos Morunos

This is a Cooking Light recipe for the traditional Spanish tapas. This can be served either as an appetizer, or you can use double-sized portions for a main dish.

• Ready In: 20 mins
• Serves: 6
• Yields: 12 kebabs

Ingredients

• 1⁄4 cup fresh parsley, chopped
• 1  tablespoon paprika
• 1  tablespoon olive oil
• 1  teaspoon dried oregano
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 3 1⁄2 teaspoons salt
• 1⁄4 teaspoon saffron thread, crushed
• 1⁄4 teaspoon  ground red pepper
• 2  garlic cloves, minced
• 1 (1 lb)  pork tenderloin, trimmed and cut into 18 1-inch cubes
• 2  small red onions, cut into 6 wedges each
• 2  red bell peppers, each cut into 6 wedges
• 2  yellow bell peppers, each cut into 6 wedges
•  cooking spray

Directions

1. Prepare grill.
2. Combine parsley, paprika, olive oil, oregano, cumin, coriander, salt, saffron, ground red pepper, garlic, and pork cubes in a large bowl. Toss to coat.
3. Thread 6 12-inch metal skewers, alternating each with 3 pork pieces, 2 onion pieces, 2 red bell pepper pieces, and 2 yellow bell pepper pieces. Place kebabs on a grill rack coated with cooking spray.
4. Grill kebabs 6 minutes on each side or until pork is cooked.