Top-ranked recipe named "Pork with Moorish Seasonings (pinchos Morunos)"
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."
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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dkurepa 10 months agoI 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!!!
Miamariko 2 years agoThis recipe was a little intimidating with so many ingredients, but it was well worth the preparation. So good!
MLecker 2 years agoLovely 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.
PJStephen 2 years agoVery good! I substituted cilantro for parsley because it's what we had and used smoked Spanish paprika, great flavors, definitely will make again.
heidischraderhart 2 years agoVery good... Lots of flavor.... We would for sure make again!
shellykrzeminski-vickers 3 years agoFantastic flavor. So good. A definate keeper.
darly39 5 years agoMay be too spicy for some
sgrishka 7 years agoA 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.
roketJsquerl 7 years ago[I posted this recipe.]