Pork
Kebabs in the Style of the Moors
Reprinted
with permission from Tapas:
Sensational Small Plates from Spain by Joyce
Goldstein (Chronicle Books, 2009). © 2009 by Joyce Goldstein.
Serves
8
Here
is an example of Christian Spain adapting the flavors of Moorish Spain to their
favorite meat. Originally made with lamb, these spicy pork morsels are served
at tapas bars all over Spain.
To
dress up this classic in summertime, brush peach halves with some of the
marinade and grill them along with the kebabs. I like to use pork tenderloins
for this recipe because they are a good size and are tender.
- 1/2 cup olive
oil
- 2 tablespoons cumin
seeds, toasted in a dry pan until fragrant, finely ground
- 1 tablespoon sweet paprika
- 1/2 to 1 teaspoon hot paprika
- 1/2 teaspoon saffron threads, crushed
and steeped in 2 tablespoons hot water
- 2 teaspoons dried oregano
- Salt
- 1/2 teaspoon freshly ground black
pepper
- 2 pounds pork
tenderloin, cut into 1-inch pieces
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh flat-leaf
parsley
- 1/4 cup fresh lemon juice
- Lemon wedges for serving
1.
In a small saucepan, combine the oil, cumin, sweet and hot paprika, saffron
infusion, oregano, 1 teaspoon salt, and the pepper and warm over low heat for 3
to 4 minutes to release the aromas of the seasonings. Remove from the heat and
let cool to room temperature.
2.
Place the pork in a bowl and rub with the oil mixture, coating evenly. Add the
garlic, parsley, and lemon juice and toss well. Cover and refrigerate
overnight. Bring to room temperature before cooking.
3.
Soak bamboo skewers in water to cover for 30
minutes. Prepare a fire in a charcoal or gas grill, or preheat the broiler.
4.
Drain the skewers. Remove the pork from the marinade, thread onto the skewers,
and sprinkle with salt. Place on the grill rack, or arrange on a broiler pan and slip under the broiler. Grill or broil,
turning once, until just cooked through, about 4 minutes on each side.
5.
Serve the skewers with lemon wedges.
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