Pork Kebabs With Romesco Sauce

Deselect All

For the kebabs: 

1 tablespoon cumin seeds, toasted and finely ground

1 tablespoon smoked paprika 

Pinch of red pepper flakes

1 clove garlic, finely chopped

Grated zest and juice of 1 lemon 

Kosher salt

1 tablespoon extra-virgin olive oil, plus more if necessary

2 pounds pork loin, cut into 1-inch cubes

For the romesco sauce:

2 tablespoons extra-virgin olive oil, plus more if necessary

2 small cloves garlic, smashed

1/4 teaspoon red pepper flakes

1 beefsteak tomato, coarsely chopped

1/2 10-ounce jar piquillo peppers, coarsely chopped

Kosher salt

1 1/2-inch-thick slice stale bread

1/4 cup marcona or blanched almonds

Small pinch of saffron

1 tablespoon sherry vinegar

1 tablespoon chopped fresh parsley