Moorish-Style Pork Skewers
These Moorish-style miniature pork kabobs, heavily seasoned with cumin and paprika, are a beloved Spanish tapa. One of the best versions I've ever tasted was from Bar Espuela on Plaza Santa Ana in Madrid, crafted by Hamed de Melilla, the self-proclaimed "Shish Kabob King."
Equipment
- medium bowl
Ingrediënten
Yields 4 Servings
- 6 tablespoons of olive oil
- ½ teaspoon of dried thyme
- ¾ teaspoon of ground cumin
- ½ teaspoon of ground bittersweet paprika such as Spanish smoked paprika
- 1 teaspoon of crushed red pepper
- 1 bay leaf crumbled
- 1 tablespoon of finely chopped fresh flat-leaf parsley
- Kosher salt or sea salt
- Freshly ground black pepper
- 1 pound of lean pork cut into 3/4- to 1-inch pieces
Instructies
- In a medium bowl, combine all the ingredients.
- Cover the bowl and let the pork marinate in the refrigerator overnight, stirring occasionally.
- Preheat the broiler and place the broiler rack about 6 inches from the heat source.
- You can also cover the broiler pan with foil for easier cleanup.
- Thread the marinated pork pieces onto small skewers and arrange them on the broiler pan.
- Broil the pork until it's browned but still juicy, basting with the marinade and turning the skewers as needed.
Notes / Tips / Wine Advice:
Serve your Moorish-Style Pork Skewers hot.
Enjoy these flavorful and aromatic Spanish tapas!
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