Adapted from Rustic Spanish by Paul Richardson. Christian Spaniards borrowed the North African spice combination that is traditionally used on lamb. It is very delicious, however may be too spicy for some. You can adjust the measurements if you desire.
Moorish-Spiced Pork Kebabs
- 1/2 cup olive oil
- 3 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon sweet Spanish smoked ground pepper, Pimenton Dulce
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon dried oregano
- fine sea salt and freshly ground pepper
- 2 pounds pork loin, cut into 1-inch cubes
- 2 tablespoons minced garlic
- 1/4 cup chopped fresh flat leaf parsley
- 1/4 cup fresh lemon juice
- lemon wedges for serving
- In a small frying pan, combine the olive oil, cumin, coriander, pimenton, cayenne, turmeric, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper. Place over low heat until warmed through and fragrant, about 3 minutes. Remove from heat and let it cool to room temperature.
- Place the pork pieces in a bowl and rub the with the spice mixture. Add the garlic, parsley, and lemon juice and toss well. Cover and refrigerate overnight.
- Thread the pork pieces on skewers, and sprinkle with salt. Grill or broil, turning once about 4 minutes on each side.