Spanish Pork Skewers

Yield: 10 - 12 servings

Chef: Chef Brian Streeter

Spanish Pork Skewers



  • ½ T. dry sherry
  • 2 T. extra virgin olive oil
  • ½ tsp. ground cumin
  • 1½ tsp. Spanish paprika
  • 1 tsp. thyme
  • ½ tsp. black pepper, ground
  • 3 cloves garlic, peeled and minced
  • ½ tsp kosher salt

  • 1 lb. pork loin, cut into ½” cubes
  • 1 lemon, cut into wedges
  • 5” bamboo skewers, soaked in water overnight


Combine all the ingredients for the marinade and pour over the cubed pork. Toss so that marinade evenly coats meat. Allow to marinate for two hours or preferably overnight, refrigerated.

Heat a grill to high heat. Set skewers on the grill and cook for a minute or two per side. Remove from the grill and serve with a wedge of lemon.

Enjoy with a glass of Cakebread Cellars Vin de Porche.