Although these Moorish pork kebabs aren't the most memorable meal I've eaten in my entire life (that was roast suckling pig in Spain at a café perched on the edge of the abyss in Rhonda (image, the café is in the upper right-hand corner). This is nevertheless an astoundingly good recipe - the Spaniards really know (and love) their pork. The combination of Moroccan (Moorish) spices and pork is amazing. (Larger image.) Serves 2.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1 lb. pork shoulder, cut into 1-inch cubes
- 2 Tbsp. olive oil
- 1 Tbsp. Moorish Spice Mixture(see below*)
- 2 tsp. crushed garlic
- 1 Tbsp. chopped fresh flat-leaf parsley
- 1 Tbsp. fresh lemon juice
Preparation:
1. Combine the olive oil and Moorish Spice Mixture* in a small skillet over low heat.
2. Cook until warmed through and fragrant, about 3 minutes then remove from the heat and let cool to room temperature.
4. Place the pork pieces in a bowl and rub with the spice mixture.
5. Add the garlic, parsley and lemon juice and toss well. Cover and refrigerate overnight.
6. Prepare a hot fire in a grill.
7. Thread the meat onto skewers and season with salt. Grill on all sides until just cooked through, 12 - 15 minutes total.
This recipe is adapted from a recipe in Spanish, a cookbook by Pepita Aris. It's a great book (sadly, no longer in print) and I've made many wonderful dishes from it, but here are some other books by Ms Aris.
