Spanish Pork Skewers with Salsa Verde

Directions

1. Heat a grill to medium-high heat

2. While the grill is heating, cut the loin filet into 16 even cubes, by splitting the filet in half lengthwise and cutting each length into 8 cubes

3. Thread 4 soaked wooden or metal skewers each with one cube of pork, one slice of lemon, and a few pieces of onion, repeating the process 3 more times

4. Place the parsley, basil, oregano, shallot, garlic, anchovies, crushed red pepper, and red wine vinegar in the base of a food processor fitted with the S-blade

5. Pulse the ingredients until roughly chopped, then, with the processor on low, drizzle the oil in bit by bit until a slightly chunky sauce is formed, reserve

6. Grill the skewers, turning frequently, until cooked to an internal temperature of 140 degrees and slightly charred, about 15 minutes

7. Remove the skewers from the grill and immediately spoon some of the salsa verde over each, reserving the remaining sauce to serve on the side

8. Serve on a platter with a small bowl of salsa verde on the side and with a green salad on the side