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Pinchos Morunos (pork kebab)


250 g lean pork
Culinary Journey Pincho Moruno Marinade
Olive oil
Chopped parsley


Place the pork cut into 2 cm cubes in a bowl and season.
Add the Pincho Moruno Marinade and more oil if needed and mix well with the meat.
Marinate 24 hours (in cold) in order to the spices penetrate well in the meat.
Past this time, draw from the refrigerator and strung the pieces of meat in wooden skewers, previously soaked in water to prevent burning.
Grill with a little oil or barbecue the skewers according to liking.
Serve garnishing with chopped parsley.