Pork with Moorish Seasonings (pinchos Morunos)

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5 avg, 8 review(s) 100% would make again

Top-ranked recipe named "Pork with Moorish Seasonings (pinchos Morunos)"

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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."

- sgrishka

Ingredients

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2 pounds boneless pork loin; or tenderloin
1 medium onion; finely diced
3 cloves garlic; minced
3 tablespoons fresh Italian( flat-leaf) parsley; minced
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
4 tablespoons Extra-Virgin Olive Oil
2 tablespoons Red wine vinegar
2 tablespoons Lemon juice; fresh
1 teaspoon Salt
1/2 teaspoon Black Pepper; freshly ground

Original recipe makes 4 Servings

Servings  

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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Calories Per Serving: 417 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This recipe was a little intimidating with so many ingredients, but it was well worth the preparation. So good!
Miamariko 10 months ago
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.
MLecker 1 year ago
Very good! I substituted cilantro for parsley because it's what we had and used smoked Spanish paprika, great flavors, definitely will make again.
PJStephen 1 year ago
Very good... Lots of flavor.... We would for sure make again!
heidischraderhart 1 year ago
Fantastic flavor. So good. A definate keeper.
shellykrzeminski-vickers 1 year ago
May be too spicy for some
darly39 4 years ago
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.
sgrishka 5 years ago
[I posted this recipe.]
roketJsquerl 5 years ago
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