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
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|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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Calories per serving: 417
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