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1
Combine the cumin, pimenton, crushed red pepper, garlic, lemon zest and juice and salt.
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2
Stir to combine and add enough olive oil until it becomes a loose paste.
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3
Add the pork and toss to completely coat.
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4
Let sit at room temperature for up to 2 hours or refrigerate overnight
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5
Romesco: This can totally be done ahead and kept in the refrigerator for any grilled meat or fish need!
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6
Preheat the grill to medium
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7
Coat a saute pan with olive oil and add the garlic and crushed red pepper.
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8
Bring the pan to a medium heat.
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9
When the garlic is very aromatic and starting to turn golden, add the tomatoes and piquillo peppers.
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10
Season with salt, to taste, and cook until the tomato is very soft and mushy, about 4 to 5 minutes.
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11
Remove from the heat and let cool.
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12
Grill the bread on both sides until nice and toasted.
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13
When cool to the touch, cut it into cubes.
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14
In a food processor, pulse the almonds and bread cubes until they become a coarse paste.
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15
Add the cooked tomato mixture and toss in the saffron, sherry vinegar and parsley.
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16
Pulse, pulse, pulse to puree.
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17
Taste and season with salt, if needed.
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18
It should be really yummy!
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19
Add 2 tablespoons olive oil or a couple of tablespoons of water if the mixture is really thick.
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20
Before grilling, skewer the pork to make kebabs, putting about 4 to 5 pieces of meat on each skewer.
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21
Don't jam the meat super close together, it's ok if the meat is touching, but do it loosely so the heat can reach all the sides and cook evenly.
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22
Brush the grill with a wire grill brush and then rub down with an oiled towel to pick up any pieces of loosened crud.
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23
Grill the skewers on all sides so each side gets nice and brown (brown food tastes good), about 7 to 8 minutes total.
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24
Remove the kebobs from the grill to a serving platter and let rest for 5 to 10 minutes.
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25
Serve with the Romesco sauce.
