PINCHITOS Marinated Pork Skewers

Party on a stick! These delicious mini pork kebabs are the perfect bite to serve when having people over. The dish can be marinated ahead, and cooked in no time.

5 minsPrep Time
10 minsCook Time

15 minsTotal Time


PINCHITOS Marinated Pork Skewers

  • 1 Lb Pork Tenderloin Or substitute pork butt or shoulder for a richer, fattier skewer.
  • 1 Tsp Fennel Seed
  • 1/2 Tsp Coriander Seed
  • 1 Tsp Cumin Seed
  • 2 Cloves Garlic Peeled
  • 1 1/2 Tsp Kosher Salt Divided
  • 1 Tsp Dried Oregano
  • 1 Bay Leaf Crumbled
  • 2 Tbsp Pomegranate Molasses
  • 1 Tsp Olive Oil
  • 2 Tsp Red Wine Vinegar
  • Bamboo Skewers (5") Soaked in Cold Water for 15 Minutes
  • 2 Tbsp Pomegranate Arils Optional
  • 1 Tsp Parsley Roughly chopped (optional)


Freeze Pork for 15 minutes.

Slice pork into slices, about ½” thick X 1” long.

Season all over with 1 teaspoon kosher salt.

Set aside.

In a small skillet over medium heat, combine the fennel, coriander and cumin seeds.

Toast until fragrant. Remove the seeds from the heat and transfer to a mortar and pestle. Add the 2 cloves of garlic, crumbled bay leaf, oregano and remaining ½ teaspoon salt.

Crush until the spices are mostly broken down and the garlic has a paste-like consistency. Add the spice mixture to the pork. Drizzle on the pomegranate molasses, olive oil and red wine vinegar.

Mix until the pork is thoroughly coated. Thread the pork on skewers. Allow to marinate in the refrigerator for at least 1 hour, and up to 24 hours.

Soak the skewers in water for at least 15 minutes before using in order to prevent them from charring too much.

Set grill or grill pan to medium-high heat. Grill about 2-3 minutes per side,

until nicely charred and cooked all the way through. Do not overcook!

Transfer to a serving platter.

In a small mixing bowl combine the pomegranate arils and parsley.

Sprinkle over pork skewers.