 |
Prep Time: 360 Minutes Cook Time: 10 Minutes |
Ready In: 370 Minutes Servings: 16 |
|
We can all stand a little Moorish in our lives. ;-) The original recipe would have been made from lamb or goat. Upon driving the Moors out of Spain in 1492, the free peoples of Spain wanted to reinforce their independence by celebrating the thing their previous overlords forbid, eating pork. It’s no coincidence that Spaniards love pork to this day as it is a direct response to their turmoiled past. If you must, use lamb or chicken. Ingredients:
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon paprika (hot or sweet) |
1/4 teaspoon ground turmeric |
1/4 teaspoon ground red pepper (cayenne) |
2 tablespoons minced fresh cilantro, plus more for garnish |
1 1/2 teaspoons fresh minced oregano leaves |
1/2 teaspoon fine sea salt |
2 garlic cloves, minced |
1/4 teaspoon ground black pepper |
2 tablespoons extra-virgin olive oil |
2 tablespoons fresh lemon juice |
1 lb fresh pork shoulder, trimmed and cut into 1-inch cubes (butt) |
4 wooden skewers, soaked in cold water at least 30 minutes |
Directions:
1. In a large mixing bowl, stir together the first 12 ingredients (cumin through lemon juice) Cover and refrigerate 4-6 hours.
2. Prepare a medium-hot fire in the grill. Thread pork on the soaked skewers.
3. Grill directly over the heat, turning kebabs as necessary, until meat is browned and cooked through.
4. Remove to a platter and if desired, sprinkle with cilantro.
|
|