Pork With Moorish Seasonings / Pinchos Morunos

Serves: 4
Total Calories: 422


2 pounds pork loin, boneless, or tenderloin
1 onion, medium sized, finely diced
3 cloves garlic, minced
3 tablespoons parsley, minced fresh Italian (flat-leaf)
1 tablespoon paprika, preferably Spanish
1/2 teaspoon red pepper flake, hot
1/2 teaspoon cumin, ground
1/2 teaspoon coriander, ground
1/2 teaspoon oregano, dried
1/4 teaspoon saffron threads, , crumbled
4 tablespoons olive oil, extra-viring
2 tablespoons red wine vinegar
2 tablespoons sherry, dry, or white wine
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground


1. Cut the pork into 3/4-inch cubes. Combine all the remaining ingredients except 2 tablespoons oil in a large nonreactive baking dish. Add the meat and toss thoroughly to coat, then marinate, covered, in the refrigerator for 4 to 6 hours or as long as overnight.

2. Preheat the grill to high.

3. When ready to cook, thread the pork cubes onto the skewers. Oil the grill grate, then arrange the kebabs on the hot grate. Grill until the pork is browned on all sides and cooked through, 2 to 3 minutes per side, 8 to 12 minutes in all, brushing occasionally with the reserved 2 tablespoons oil. Serve immediately.

Serves 8 as an appetizer, 4 as an entrée

Nutritional Facts:

Serves: 4
Total Calories: 422
Calories from Fat: 213

This Pork With Moorish Seasonings / Pinchos Morunos recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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