Pinchos Morunos are a delicious Spanish tapas. These little pork kebabs are marinated and grilled then served with a paprika aioli sauce for a great summer appetizer.
Trim the pork tenderloin, removing silverskin and fat. Then cut it into 1-inch cubes.
Mix together all the marinade ingredients, either in a container just large enough for the pork (I use a 9x9 baking dish) or in a large sealable plastic bag. Add the pork to the marinade and toss to combine. Cover the container if needed and refrigerate the pork to marinate for at least two hours and up to one day. For the longer marinating time, stir the pork once or twice.
At least one hour before you are going to grill, begin soaking the bamboo skewers. You will need 4-5 if you are using long skewers, and about 15 for short ones. (Count your pork cubes and plan on one short skewer for every 2 cubes.)
Preheat the grill to high heat. While the grill is heating, thread the pork onto the prepared skewers.
Grill the kebabs on high for 4-5 minutes per side, or until the pork reaches 140F in the center. Let the pork rest for a few minutes, then serve with the aioli, and grilled bread if you wish.
Whisk together the egg yolk, salt, and 1 tsp of the lemon juice. Once the color darkens and then lightens again, begin drizzling in the olive oil. Drizzle in the olive oil in a thin stream while continuously whisking.
Whisk in another tablespoon of the lemon juice. Then taste the aioli and add more lemon juice if needed. Add the paprikas, garlic, and cayenne. Taste again and adjust the seasonings as needed.
Aioli can be made up to one day ahead.