Pork with Moorish Seasonings (Pinchos Morunos)

By RoketJSquerl

I've always been fascinated by the dishes that result from the clash of two cultures. Consider the following kebabs, a popular tapa 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).

Ingredients

• 2 Pounds Boneless Pork Loin or Tenderloin
• 1 Medium Onion, finely diced
• 3 Cloves Garlic, minced
• 3 Tablespoons Minced Fresh Italian (flat-leaf) parsley
• 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 Tumeric
• 1/2 teaspoon Cayenne Pepper
• 1/2 Teaspoon Dried Oregano
• 4 Tablespoons Extra-virgin Olive Oil (divided)
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Lemon Juice, , fresh
• 1 Teaspoon Salt
• 1/2 Teaspoon Freshly Ground Black Pepper

Details

Servings 4

Preparation

Step 1

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.