Pinchos Morunos (Moorish Pointed Stick or Thorns) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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TAPAS RECIPE: This recipe highlights the Moorish influence on Spanish cooking. Ingredients:
1 1/2 lbs pork tenderloin or 1 1/2 lbs lamb tenderloins, cut in 1/2 inch slices |
salt and pepper, to taste |
2 teaspoons cumin seeds, lightly toasted and ground |
2 teaspoons coriander seeds, lightly toasted and ground |
1/2 teaspoon spanish paprika (sweet or hot) |
1/2 teaspoon dried oregano |
2 garlic cloves |
2 tablespoons olive oil |
lemon wedge |
12 bamboo skewers, soaked in water |
Directions:
1. Thread the meat onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
2. Combine the cumin, coriander, pimenton and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and combine with the dry spices.
3. Rub the seasoning mixture onto the meat with your fingers. Place on plate, plastic wrap and refrigerate until ready to cook, up to several hours.
4. Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side until nicely browned. Serve hot with lemon wedges.
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