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Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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.
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