Recipe by: Rick Stein | Photography by: James Murphy Photography
1kg lean pork fillet
4 garlic cloves, peeled
2tsp each cumin, coriander and fennel seeds
2tsp pimentón picante (smoked hot Spanish paprika)
2tsp dried thyme or oregano
4tsp lemon juice
4tbsp olive oil
2 x 2cm thick slices crusty white bread, cut into 2.5cm cubes
12 x 22cm thin metal skewers
Cut the pork fillet into 2.5cm cubes and put them in a mixing bowl. Put the garlic cloves on a board, sprinkle with ½tsp of salt and crush under the blade of a large knife into a paste. Add to the pork with another tsp salt and plenty of black pepper.
Put the seed spices into a spice grinder and grind to a fine powder. Add to the bowl with the pimentón, dried thyme, lemon juice and olive oil and mix everything together well. Refrigerate overnight if you wish.
Thread 4 pieces of pork onto each skewer. Barbecue or griddle over a high heat for 7-8 minutes, turning them over as they brown, until cooked through but still moist and juicy in the centre. Spear a chunk of bread onto the end of each skewer and serve hot.