Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Mince 2 large chipotle peppers and combine them in a bowl with 1 tablespoon of their adobo sauce, 2 tablespoons of olive oil, 1 tablespoon of smoked paprika, 4 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1 tablespoon of sherry vinegar, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to create the marinade.

2. 2

   Cut 600 grams of pork tenderloin into 1.5-inch cubes and place them in the bowl with the chipotle marinade, ensuring all pieces are thoroughly coated, then cover and refrigerate for at least 30 minutes.

3. 3

   While the pork marinates, prepare 1 large red onion and 2 medium bell peppers by cutting them into 1-inch pieces suitable for skewering.

4. 4

   Thread the marinated pork cubes alternately with the cut pieces of red onion and bell peppers onto wooden or metal skewers, leaving a small space between each piece for even cooking.

5. 5

   Preheat a grill to medium-high heat (approximately 200-230 degrees Celsius) and lightly brush the grill grates with additional olive oil to prevent sticking.

6. 6

   Place the assembled skewers on the preheated grill and cook for 10-14 minutes, turning them every few minutes, until the pork is cooked through and lightly charred on all sides.

7. 7

   Remove the Pinchos Morunos from the grill and let them rest for 5 minutes before serving with 4 fresh lemon wedges for a bright finish.