Recipe - Pinchitos Morunos (Moorish Kebabs)

Origins of the Recipe

From the years 711 to 1492 Southern Spain was ruled by who were then referred to as the Moors. Today these fine and peaceful people hail from Morocco and Tunisia, but back centuries ago they were the dreaded enemy. As the Moors gained control of Spain, they also brought with them their local tastes and spices, which had an immense impact on the Spanish cuisine we know today.

The original recipe would have been made from lamb or goat and seasoned with the spices such as saffron, cumin, or coriander that the Moors so loved. 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 landlords forbid, eating pork. It’s no coincidence that Spaniards love pork to this day; it is a direct response to their turmoiled past.

Although originally a Moorish recipe made of lamb, then a Spanish recipe made of pork, we invite you to try your own preference and experiment with the meat of your choosing

Ingredients

For the Meat:
• 1 pound boneless Pork Loin, sliced into 1/2" thick medallions

For the Marinade:
• 4 cloves Garlic, minced
• 2 1/2 teaspoons Sea Salt with Curry
• 1 teaspoon Cumin powder
• 1 teaspoon Hot Paprika
• Pinch of Powdered Saffron
• 1 tablespoon Lemon Juice
• 2 tablespoons Extra Virgin Olive Oil
• Crushed Red Chili Pepper to taste

Prep Time/ Cook Time

Overnight marinade, 5-15 minutes on the grill

Instructions

In a medium sized bowl or zip-top bag combine all the marinade ingredients. Add the pork and mix well so that all pieces are coated. Cover and let rest in the refrigerator (from 2-24 hours.) Put 2-4 pieces of pork on each skewers (Soak new wooden skewers in water for 30 minutes before use to prevent them from scorching on the grill, then add the meat.) Grill or broil at high heat until done, approximately 3-4 minutes on each side. Serve and enjoy!