Recipe: Moorish Kebabs (Pinchitos Morunos) (using pork)
Misc.MOORISH KEBABS (PINCHITOS MORUNOS)
1 tablespoon ground cumin
1 tablespoon Madras-style curry powder
1/2 teaspoon cayenne (or to taste)
2 pounds pork butt
1/3 cup chopped fresh flat-leaf parsley
10 garlic cloves, chopped
2 teaspoons salt
1/2 cup fresh lemon juice
Olive oil
20 (2-inch) bread cubes (for serving)
Combine cumin, curry powder and cayenne in a small bowl; set aside.
Trim the meat of any connective tissue and fat. Cut it into small cubes (3/4- to 1-inch). Layer the cubes of pork in a nonreactive bowl with the parsley, garlic, salt, spice mixture and lemon juice. Marinate, covered and refrigerated, for 8 to 24 hours. Turn the meat 2 or 3 times.
WHEN READY TO COOK:
Thread 4 pieces of meat onto 18-20 thin metal skewers (or wooden skewers that have been soaked in water for 30 minutes).
Heat a griddle or unridged grill pan and brush with oil. (The kebabs also may be cooked on a charcoal grill or under the broiler.) Grill the skewered meat, turning 2 or 3 times, until browned on all sides, about 7-8 minutes, brushing them with oil.
Serve the kebabs immediately with a cube of bread stuck on the end of the skewer.
Makes 20 kebabs
Adapted from source: My Kitchen in Spain by Janet Mendel
1 tablespoon ground cumin
1 tablespoon Madras-style curry powder
1/2 teaspoon cayenne (or to taste)
2 pounds pork butt
1/3 cup chopped fresh flat-leaf parsley
10 garlic cloves, chopped
2 teaspoons salt
1/2 cup fresh lemon juice
Olive oil
20 (2-inch) bread cubes (for serving)
Combine cumin, curry powder and cayenne in a small bowl; set aside.
Trim the meat of any connective tissue and fat. Cut it into small cubes (3/4- to 1-inch). Layer the cubes of pork in a nonreactive bowl with the parsley, garlic, salt, spice mixture and lemon juice. Marinate, covered and refrigerated, for 8 to 24 hours. Turn the meat 2 or 3 times.
WHEN READY TO COOK:
Thread 4 pieces of meat onto 18-20 thin metal skewers (or wooden skewers that have been soaked in water for 30 minutes).
Heat a griddle or unridged grill pan and brush with oil. (The kebabs also may be cooked on a charcoal grill or under the broiler.) Grill the skewered meat, turning 2 or 3 times, until browned on all sides, about 7-8 minutes, brushing them with oil.
Serve the kebabs immediately with a cube of bread stuck on the end of the skewer.
Makes 20 kebabs
Adapted from source: My Kitchen in Spain by Janet Mendel
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