Pinchos morunos: pork loin skewers with potatoes and green peppers

Ingredients

For 1 serving

• Pork loin140 g
• Potatoes200 g
• Green bell peppers120 g
• Cumin1 teaspoon
• Paprika1 teaspoon
• Coriander seeds1 pinch
• Garlic1 clove
• Lemon juice10 ml
• Extra virgin olive oil10 g
• Parsley5 g
• Saltto taste

In season: June – September

Method

1. Cut the pork loin into cubes of about 2.5 cm. Crush the coriander seeds in a mortar, chop the garlic and mix everything with the cumin, paprika, lemon juice, half the extra virgin olive oil and salt; marinate the meat for 20 minutes. If using wooden skewers, soak them.
2. Meanwhile preheat a conventional oven to 200 °C. Wash the potatoes, cut them into wedges with the skin on, toss with the remaining oil and salt and roast for 30 minutes, turning halfway, until golden and crisp.
3. Thread the meat onto the skewers. Wash and dry the green peppers, leaving them whole.
4. Heat a grill or griddle over high heat and cook the skewers and peppers for 8 minutes, turning often, until the meat is browned outside and just pink inside and the peppers are soft and blistered.
5. Serve the skewers with the peppers, potatoes and chopped parsley.