The Moorish occupation of Spain from the 8th to 15th centuries left its mark on Spanish cuisine, especially in Andalusia. These kebabs are made with pork, something the Arab conquerors would have never eaten. Boneless, skinless chicken breasts or thighs also work well.
2 tsp ground cumin
1-1/2 tsp ground coriander
1 tsp each: paprika, smoked paprika
1/2 tsp each: cayenne pepper, ground turmeric, dried oregano
1/4 tsp ground cinnamon
2 cloves garlic, minced 2 tbsp each:
extra-virgin olive oil, lemon juice
2 tbsp chopped flat-leaf parsley
1-1/2 lb (675 g) pork loin, cut into 3/4-inch chunks Salt .
In medium bowl, whisk cumin, coriander, two paprikas, cayenne, turmeric, oregano, cinnamon, garlic, oil, lemon juice and parsley to form smooth paste. Add pork. Season with salt and pepper. Mix thoroughly. Marinate, covered, in fridge 4 to 24 hours. Thread pork onto skewers, about 4 to 5 pieces per skewer. Heat grill to medium-high. Oil grate. Grill skewers, rotating on all four sides, until they are charred and cooked through, about 8 minutes. (Exposed skewer ends can be protected from direct heat of grill with strip of aluminium foil.) Makes 8 to 12 tapas servings.(Suggestion: Serve with Sangria*)
Recipe for Sangria tomorrow.