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).
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (284g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 197 (47%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 147.4mg||45 %|
|Sodium 121.3mg||4 %|
|Potassium 1003.6mg||26 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 4.1g|
|Protein 47.7g||68 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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What would you serve with this? Link in another recipe
dkurepaI had been looking for a week for a chicken "small plate" that was flavorful and this pork recipe fit the bill exactly. I made it with chicken thighs and will be making it with pork tonight. This recipe reminded me a lot of my Yugoslavian heritage. I made this for a group of 12 and grilled it earlier in the day and put it on a baking sheet, covered it, and then heated it at 325 for 20 mins before I was ready to serve it. That way, I avoided grilling while my guests were here. It came out so moist and tender and wonderful. Thank you!!!1y ago
MiamarikoThis recipe was a little intimidating with so many ingredients, but it was well worth the preparation. So good!3y ago
MLeckerLovely 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.3y ago
PJStephenVery good! I substituted cilantro for parsley because it's what we had and used smoked Spanish paprika, great flavors, definitely will make again.4y ago
heidischraderhartVery good... Lots of flavor.... We would for sure make again!4y ago
shellykrzeminski-vickersFantastic flavor. So good. A definate keeper.4y ago
darly39May be too spicy for some6y ago
sgrishkaA 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.8y ago
roketJsquerl[I posted this recipe.]8y ago