MOORISH SPICED PORK KEBABS (for eight)
“These flavorful pork skewers are part of the intriguing Moorish culinary legacy in Spain. Of course, the Moors were Muslim and did not eat pork, but Christian Spaniards borrowed the delicious North African spice combination traditionally used on lamb kebabs and applied it to their beloved meat.” Paul Richardson
½ cup olive oil
3 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon pimenton dulce (sweet Spanish smoked paprika)
1-1/2 teaspoons cayenne pepper
1 teaspoon ground turmeric
1 teaspoon dried oregano
fine sea salt and freshly ground black pepper
2 pounds pork loin, cut into 1 inch cubes
2 tablespoons minced garlic
¼ cup chopped fresh flat leaf parsley
¼ cup fresh lemon juice
lemon wedges for serving
- In a small frying pan, combine the olive oil, cumin, coriander, pimenton, cayenne, turmeric, oregano, 1 teaspoon salt sand ½ teaspoon black pepper. Place over low heat until warmed through and fragrant, about 3 minutes. Remove from the heat and let cool to room temperature.
- Place the pork pieces in a bowl and rub with the spice mixture. Add the garlic, parsley and lemon juice and toss well. Cover and refrigerate overnight.
- The next day, position a rack 4 to 6 inches below the heat source and turn on the broiler, or prepare a hot fire in a charcoal grill or preheat a gas grill on high. Thread the meat onto skewers and sprinkle with salt.
- Place on a broiler pan or the grill rack and broil or grill, turning once, until just cooked through, about 4 minutes on each side. Transfer to a platter and serve with lemon wedges.
from Paul Richardson, Rustic Spanish (Williams Sonoma)