Pinchito morunos - Moorish kebabs

Small morsels of marinated pork, grilled on thin skewers .

Yield:
4 servings
Category:
Pork
Cuisine:
Spanish

INGREDIENTS:

  • 2 pounds de-boned pork or lamb trimmed and cubed into pieces no larger than a hazelnut
  • For the marinade:
  • 3 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 teasoon to 1 tablespoon hot pimenton
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon dried thyme or oregano
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon salt

DIRECTIONS:

  1. Mix together the marinade ingredients in a large flattish bowl and add the meat. Turn thoroughly to coat. Leave in a cool place overnight.
  2. Thread the meat onto the skewers - allow 6 pieces per person. Light your barbecue or broiler. Grill the pinchitos over high heat, turning frequently until well browned on the outside, but still juicy inside. Sprinkle with salt and serve hot on the skewers with a chunk of bread on each end of the skewers.

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