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 Pork
with Moorish Seasonings Pinchos Morunos
from
Steven
Raichlen
I've always been fascinated by the dishes that result from
the clash of two cultures. 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. But no self-respecting Muslim would
prepare this dish with what is probably Spain's most popular
meat: pork. Here, then, is a dish born of two cultures and
continents. Serve with Spanish Grilled Vegetable Salad and
Catalan Tomato Bread (see The Barbecue Bible).
2 pounds boneless pork loin or tenderloin
1 medium onion, finely diced
3 cloves garlic, minced
3 tablespoons minced fresh Italian (flat-leaf) parsley
1 tablespoon paprika, preferably Spanish
1/2 teaspoon hot red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon saffron threads, crumbled
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons dry sherry or white wine
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
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.
2. Preheat the grill to high.
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.
Serves 8 as an appetizer, 4 as an entrée
From The
Barbecue Bible
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