ArgentineMedium · Hot
Cumin-Lime Pork Loin Skewers
Pork loin cut into generous pieces and given time with cumin, smoked paprika, garlic, lime, and olive oil before the coals are ready — not hours, but enough for the spices to pull into the meat. Over high heat the outside tightens quickly and the fat edges crisp, while the interior stays just past pink and juicy. Lime squeezed at the table is not optional.
Prep
20 min
Cook
25 min
Rest
10 min
Total
55 min
Method
Marinate the Pork
1
Do not reuse marinade that has touched raw pork.
Grill Over Fire
2
Build a hot coal bed — you want active flames settled into glowing embers. Place the cast iron skillet on the grate and let it preheat until it shimmers. Lay the pork cubes on the skillet in a single layer, not overcrowding, or grill directly on the grate for char marks. Sear 2 minutes per side, turning with tongs. Cook until pork reaches an internal temperature of 145°F (63°C) as verified with a meat thermometer.
B
Nutri-Score
Good balance
A–E · lower is better · score 1
Calories
466
per serving
High in protein · 43gLow sugar · 2g
Protein
43g
Carbs
8g
Fat
30g
Sat. fat
8g
Fiber
2g
Sugar
2g
Sodium
710mg
Gluten FreeDairy FreeNut FreePaleoKeto FriendlyHeart HealthyDiabetes FriendlyAnti InflammatoryHigh ProteinLow CarbMuscle GainWeight Management
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
2.6
per serving
DCarbonAEU all-round· carbon sets the grade
Water
1.5m³
Land
83Pt
Runoff
0.2g P
Pork Loin drives 95% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
5
Salty
4
Sour
2
Bitter
3
Spicy
Textures
CharredTenderJuicy
Aromas
SmokyHerbalCitrus
Kitchen Equipment
Primary Tool
GrillGrillCast Iron SkilletChef KnifeCutting BoardTongsMixing BowlCitrus ZesterWooden SkewersPlastic WrapPaper Towels
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Pork loin must reach an internal temperature of 145°F (63°C). Verify with a meat thermometer to ensure safety against parasites and bacteria.
Handling
Never leave raw pork at room temperature for more than 2 hours. If marinating exceeds 2 hours, keep in the refrigerator. Discard any marinade that has touched raw pork without cross-contaminating cooked or ready-to-eat foods.
Cross Contamination
Use separate cutting boards, plates, and utensils for raw pork and ready-to-eat foods. Tongs used for raw meat should be designated and not touch cooked skewers until sanitized.
Equipment Safety
Exercise extreme caution when handling live fire, hot coals, and cast iron skillets. Allow coals to settle into glowing embers before cooking. Use heat-resistant gloves, long tongs, and never leave the grill unattended.
Storage
Refrigerate leftover pork skewers within 2 hours of cooking. Store in airtight containers at 40°F (4°C) or below. Consume within 3-4 days or freeze for up to 3 months.
High Risk Population
Elderly, pregnant women, young children, and immunocompromised individuals should only consume pork cooked to proper internal temperature. Avoid undercooked or pink centers.
Pro Tips
Technique
Don't rush the coal bed — wait until you see a fine gray ash coating the lumps before you cook. That means the heat is even and honest, not fighting you.
Flavor Boost
If you have an extra 30 minutes, add a pinch of smoked paprika to the marinade. It doesn't fight the cumin — it shakes hands with it.
Substitution
No pork loin? Chicken thighs work beautifully here, or even thick-cut halloumi for a vegetarian version that chars just as dramatically.
From the chef
Cumin and smoke are natural allies — the earthiness of the spice deepens over live fire, and the pork fat edges crisp while the interior stays just past pink. Give the loin cubes enough time in the cumin, smoked paprika, garlic, and lime marinade for the spices to pull into the meat, then cook over active embers without crowding. The lime squeezed at the table is not optional — it hits the char like a cold stream cutting through summer heat, waking every bite up at the exact right moment.
TagsLive FireGrilledSkewersPorkCuminLimeGarlicWeeknight Dinner
Source: generated · May 30, 2026