Pinchos morunos is a Spanish dish and means "Moorish thorns." The Spanish love pork. They even rival Southerners such as myself in their regard for that ugly beast and its noble flesh. The Moors (who occupied Spain for 500 years) didn't eat pork because they were Muslim. So these kebabs combine Spanish pork with Moorish spices on a skewer (the "thorn") to produce a heady blend of flavors that rivals the best Southern barbecue. Although best grilled just before eating, they're traditionally served as a tapa at room temperature, so there's no need to haul the grill to the game.
Makes 6 servings
1/2 cup olive oil
3 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 pounds pork sirloin, cut into 1-inch cubes
2 tablespoons minced garlic
1/4 cup chopped fresh flat-leaf parsley
1/4 cup fresh lemon juice
Combine the olive oil, cumin, coriander, paprika, cayenne pepper, turmeric, oregano, salt and pepper in a small skillet over low heat. Cook until warmed through and fragrant, about 3 minutes. Remove from the heat and let cool to room temperature.
Add pork to a 1-gallon zippered bag and pour in spice mixture, then add garlic, parsley and lemon juice. Massage thoroughly to coat. Seal and refrigerate overnight.
Prepare a hot fire in the grill.
Thread the meat onto skewers and season with salt. Grill on all sides until just cooked through, 12 to 15 minutes total.
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