More Tapas – Pork Kebabs

My tapas birthday party is officially over, and has been marked as yet another successful dinner party in the books. But one of my birthday presents was a new tapas cookbook. Well of course I had to try it out, right?! I mean, after all, that would just be rude if I didn’t, right? I love Spanish food, tapas and all Mediterranean foods in general, so it all just makes sense that I would continue this Spanish culinary journey for as long as I can.

All of the recipes in this book are mouth watering, and ironically, I actually made quite a few of these traditional tapas recipes for my party, unbeknownst tome that I would get a little tapas cookbook as a gift. The first recipe from this book, or I should say the first inspired recipe from this book, was the marinated pork kebabs. You all know I can’t actually follow a recipe to the to save my life. I am constantly tweaking recipes. 🙂

Pork has been integral to the Spanish diet for well over 2500 years. It became a European staple by evolving from ancient, acorn-fed Celtic and Roman traditions into a vital symbol of national identity, religion, and cuisine. It became a key marker of Christian faith during the Reconquista and remains integral to Spanish culinary heritage. Originally, the people from the Iberian Peninsula starting hunting the native wild boars of the area, that were then domesticated. Because Spain, Portugal and the whole of the Iberian Peninsula is heavily influenced by the Moors, originally eating pork was a sign of cultural resistance. During the Moorish conquest (711 AD onwards), the consumption of pork became a form of political and religious resistance for Christians. Following the Reconquista, pork consumption solidified as a way to demonstrate the Christian faith and differentiate from Muslim and Jewish populations. During the Spanish Inquisition, publically consuming visible pork products like jamón was used to prove a person was not a secret converso or morisco. Pork is a staple inall Spanish countries around the world still todfay too.

Marinated Pork Kebabs

Simple ingredients turned into delicious kebabs. So often, simple is best, in so many different recipes, and in general too. Of course I changed the recipe. Mainly I just substituted lemon for orange flavorings. But that’s just what I do. I recreate to make recipes my own. 🙂

1-2 lbs pork loin, cubed

3 TBSP olive oil

1 TBSP orange infused olive oil, optional

1 TBSP orange infused vinegar, optional

1 TBSP lemon or orange juice

2 tsp orange zest or grated orange peel

2-3 TBSP fresh parsley, chopped

salt & pepper to taste

1 TBSP harissa spice

Combine all the ingredients together and marinate the pork cubes for at least 2-3 hours before skewering and grilling. Thoroughly coat the pork cubes with the marinade, and cover and refrigerate until ready to cook. Yes, you can substitute chicken for the pork as well. 🙂

When ready to grill, skewer the pork onto small skewers, and cook on a hot grill for about 10-15 minutes, flipping at about the halfway point. Save the marinade, and heat, then pour over the cooked kebabs right before serving.

Enjoy with your favorite side dishes and a glass or two of a cool, crisp white wine for an easy, delicious Spanish dinner. 🙂

Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.