Mediterranean Diet Recipe - Contadina, California Olive Industry and Beringer Vineyards Pork Brochettes

Contadina, California Olive Industry and Beringer Vineyards Pork Brochettes

Ingredients
2 pounds pork, cut into 1 1/2-inch cubes; 1/2 cup olive oil;1 tablespoon paprika; 2 tablespoons ground cumin; 1 teaspoon chopped fresh thyme; 2 teaspoons cayenne pepper; 1 teaspoon oregano; 2 teaspoons minced garlic. Place the meat in a non-reactive container.

In a small frying pan over low heat, warm together the oil and all the remaining ingredients. Let cool and rub the spice mixture on the meat to coat evenly. Cover and refrigerate overnight. Bring the meat to room temperature. Prepare a fire in a charcoal grill or preheat a broiler.

Thread the meat onto skewers and place on the grill rack or on a broiler tray in the broiler. Grill or broil, turning once, until done to taste, about four minutes per side for medium-rare.

Transfer to a warmed platter and serve. Makes four servings.

Notes: These spicy pork morsels, cut in smaller 1-inch cubes, are served at tapas bars all over Spain. The marinade can also be rubbed on a boneless pork loin which can be roasted or grilled.


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