Pinchos Morunos or Pork Kebabs with Moorish Seasonings

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Before becoming parents, my husband and I took a wonderful trip to Barcelona. We loved everything about it! When perusing The Barbecue Bible by Steven Raichlen, I was drawn to this Spanish dish with North African seasonings. This dish was adapted from that recipe. We ate it with Catalan Tomato Bread and Escalivada, a Catalan grilled vegetable salad. A culinary trip back to Barcelona. 🙂 We made 8 kebabs with the pork cut into 3/4-inch cubes, as directed, nice bite-size pieces. My husband found the pork cubes too small to grill well, some cubes were easily overcooked. Next time we will cube the pork into 1-inch or even 1 1/2-inch cubes to ensure their tenderness.

  • 2 pounds boneless pork loin or tenderloin
  • 1 medium onion, finely diced
  • 6 cloves garlic, minced
  • 3 T fresh parsley, minced
  • 1 T Spanish of smoky paprika
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp dried oregano
  • 1/4 tsp saffron threads, crumbled
  • 2 T extra-virgin olive oil
  • 2 T red wine vinegar
  • 2 T dry sherry or white wine
  • 1 tsp coarse salt
  • 1/2 tsp freshly ground black pepper
  1. Cut the pork into 1- to 1 1/2-inch cubes. Combine all the remaining ingredients in a large non-reactive baking dish. Add the meat and toss throughly 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. Serve immediately. IMG_4273
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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