World Grilling: Moorish Pork Kabobs

I just took another cooking class and boy was it fun!

The class held at Williams-Sonoma was a hands on class on World Grilling.  We made three different kabobs from various countries.  First off was a Greek kabob, then we made a North African kabob, and then the hit of the night (for me at least!) were the Moorish Pork Kabobs (Pinchos Morunos).

Now the Moors were Muslims and did not eat pork, so Christian Spain took the Arab seasonings traditionally used on lamb kabobs and applied them to their beloved meat, pork.  You could use the marinade on chicken just as easily and the results would be outstanding.

I just loved the savory flavors of the cumin, turmeric, oregano, and the kick of cayenne.  This is an excellent marinade!  It may be a little hot for the little ones, so leave out the cayenne pepper if feeding the kids.  

This is a definite winner, loved by all that tasted it!  So next time you grill try some flavors from around the globe.

Moorish Pork Kabobs

Ingredients:

• 1/2 cup olive oil
• 3 Tbs. ground cumin
• 2 Tbs. ground coriander
• 1 Tbs. sweet paprika
• 1 1/2 tsp. cayenne pepper
• 1 tsp. ground turmeric
• 1 tsp. dried oregano
• 1 tsp. salt, plus more, to taste
• 1/2 tsp. freshly ground black pepper
• 2 lb. pork shoulder, cut into 1-inch cubes
• 2 Tbs. minced garlic
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup fresh lemon juice
• Lemon wedges for garnish 

Directions:

In a small fry pan, combine the olive oil, cumin, coriander, paprika, cayenne pepper, turmeric, oregano, the 1 tsp. salt and the black pepper. Place over low heat until warmed through and fragrant, about 3 minutes. Remove from the heat and let cool to room temperature.

Place the pork pieces in a bowl and rub with the spice mixture. Add the garlic, parsley and lemon juice and toss well. Cover and refrigerate overnight.

Preheat a cast-iron grill pan over medium-high heat, or prepare a hot fire in a grill.

Thread the meat onto skewers and season with salt. Place on the grill pan or a grill rack and grill, turning once, until just cooked through, about 4 minutes per side. Transfer to a platter and serve with lemon wedges.

 

Serves 8.

 

Adapted from Williams-Sonoma Savoring Series, Savoring Spain & Portugal, by Joyce Goldstein (Time-Life Books, 2000).