Pork with Moorish Seasonings Pinchos Morunos Recipe

Overview

Consider the following kebabs, a popular tapa in Spain. The Spanish name for the dish means, literally, "Moorish kebabs," and the seasonings-cumin, coriander, and hot pepper flakes-are certainly characteristic of North African cooking.

Step 1

Cut the pork into 3/4-inch cubes. Combine all the remaining ingredients except 2 tablespoons oil in a large non-reactive baking dish. Add the meat and toss thoroughly to coat, then marinate, covered, in the refrigerator for 4 to 6 hours or as long as overnight.

Step 2

Preheat the grill to high.

Step 3

When ready to cook, thread the pork cubes onto the skewers. Oil the grill grate, then arrange the kebabs on the hot grate. Grill until the pork is browned on all sides and cooked through, 2 to 3 minutes per side, 8 to 12 minutes in all, brushing occasionally with the reserved 2 tablespoons oil. Serve immediately.

Step 4

Serves 8 as an appetizer, 4 as an entrée

Things You'll Need

  • 1 2 pounds boneless pork loin or tenderloin
  • 1 1 medium onion, finely diced
  • 1 3 cloves garlic, minced
  • 1 3 tablespoons minced fresh Italian (flat-leaf) parsley
  • 1 1 tablespoon paprika, preferably Spanish
  • 1 1/2 teaspoon hot red pepper flakes
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon ground coriander
  • 1 1/2 teaspoon dried oregano
  • 1 1/4 teaspoon saffron threads, crumbled
  • 1 4 tablespoons extra-virgin olive oil
  • 1 2 tablespoons red wine vinegar
  • 1 2 tablespoons dry sherry or white wine
  • 1 1 teaspoon salt
  • 1 1/2 teaspoon freshly ground black pepper

About this Author

Vert look an iChef.com member who donated this recipe.