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1
Prepare the kebabs: Combine the cumin, smoked paprika, red pepper flakes, garlic, lemon zest and juice, and 1 teaspoon salt in a large bowl.
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2
Stir in the olive oil to make 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
Make the romesco sauce: Coat a skillet with the olive oil, place over medium heat and add the garlic and red pepper flakes.
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6
When the garlic starts to turn golden, add the tomato and piquillo peppers.
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7
Season with salt and cook until the tomato is soft and mushy, 4 to 5 minutes.
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8
Remove from the heat; let cool.
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9
Preheat a grill to medium.
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10
Grill the bread on both sides until toasted.
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11
Let cool; cut into cubes.
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12
Pulse the almonds and bread cubes in a food processor to form a coarse paste.
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13
Add the cooked tomato mixture and toss in the saffron, vinegar and parsley.
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14
Pulse to puree.
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15
Taste and season with salt, if needed.
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16
Add a couple tablespoons of olive oil or water if the mixture is really thick.
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17
Skewer the pork to make kebabs, putting 4 or 5 pieces of meat on each skewer.
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18
It's OK if the meat is touching, but do it loosely so the heat reaches all sides of the meat and the pork cooks evenly.
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19
Brush the grill with a wire brush and then rub down with an oiled paper towel.
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20
Grill the skewers on all sides so each side gets nice and brown (brown food tastes good), 5 to 8 minutes total.
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21
Transfer the kebabs to a platter and let rest 5 to 10 minutes.
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22
Serve with the romesco sauce.
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23
Photograph by Antonis Achilleos
