Pork shashlik with romesco sauce

Ingredients:

Shashlik

• 1 tbsp cumin seeds, toasted and finely ground
• 1 tbsp smoked paprika
• A pinch of pepper flakes
• 1 clove of garlic, finely chopped
• Grated zest and juice of 1 lemon
• Coarse salt
• 1 tbsp olive oil, plus more if needed
• 900 g pork loin, cut into 2.5 cm cubes.

Romesco sauce

• 2 tbsp olive oil, plus more if needed
• 2 small cloves garlic, crushed
• 1/4 tsp pepper flakes
• 1 large bull's heart tomato, coarsely chopped
• 150 g pickled piquillo peppers, coarsely chopped
• Coarse salt
• 1 slice of stale black bread, about 1.5 cm thick.
• 1/4 cup blanched almonds
• A small pinch of saffron
• 1 tbsp. sherry vinegar
• 1 tbsp chopped fresh parsley

Preparation:

1. Prepare the shashlik: In a large bowl, combine cumin, paprika, pepper flakes, garlic, lemon zest and juice, and 1 teaspoon salt. Stir in olive oil to form a loose paste. Add the pork and toss to coat thoroughly. Marinate at room temperature for 2 hours or overnight in a cool place.
2. Prepare romesco sauce: Heat olive oil in a skillet over medium heat. Add garlic and pepper flakes; cook, stirring, until golden brown. Then add the tomato and chili peppers. Season with salt and continue cooking until the vegetables are tender, 4-5 minutes. Remove from heat and cool.
3. Preheat the grill to medium. Toast the bread on both sides. Cool, then cut into cubes.
4. Grind the almonds and bread in a food processor. Add the roasted vegetables, saffron, vinegar, and parsley. Puree until smooth. Add salt to taste. If the sauce is too thick, add a couple of tablespoons of olive oil or water.
5. Thread the pork onto skewers, 4-5 pieces on each, leaving a small distance between them (so that the meat cooks evenly).
6. Clean the grill grate with a wire brush, then wipe with an oiled paper towel. Grill the kebabs, rotating them on all sides, until golden brown, about 5 to 8 minutes. Transfer the kebabs to a serving platter and let them rest for 5 to 10 minutes. Serve with romesco sauce.