Pork with Moorish Seasonings (pinchos Morunos)
Recipes » Main Dish » Meat - Steaks and Chops
From one of Steve Raichlen's BBQ books. If you follow the recipe as shown, you will be presented with some of the most flavorful, succulent pork you've ever tasted. Consider the following kebabs, a popular tapas 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).
"A very Tasty Dish! I made this recipe using both pork tenderloin and lamb. The zestful combination of Moorish (Moroccan) spices was amazingly good and made for some flavorsome kebabs. We served this with Couscous, Eggplant Salad (Batinjaan Zalud), and Mint Tea." - sgrishkaYield: 4 Servings Ready in 1 days
Cuisine: SpanishMain Ingredient: Pork
100% would make again (reviews)
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Notes Pork with Moorish Seasonings (pinchos Morunos) Preparation
1. Cut the pork into 1-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 entree
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Pork with Moorish Seasonings (pinchos Morunos) Reviews
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Lovely dish - started feeling a bit ho-hum about pork tenderloin until trying this - grilled up a couple of skewers after about 6 hours (turned out great) grilled the rest the next day - even better but not by much.
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Very good! I substituted cilantro for parsley because it's what we had and used smoked Spanish paprika, great flavors, definitely will make again.
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Very good... Lots of flavor.... We would for sure make again!
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Fantastic flavor. So good. A definate keeper.
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May be too spicy for some
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A very Tasty Dish! I made this recipe using both pork tenderloin and lamb. The zestful combination of Moorish (Moroccan) spices was amazingly good and made for some flavorsome kebabs. We served this with Couscous, Eggplant Salad (Batinjaan Zalud), and Mint Tea.
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