Spanish Pork Skewers for a healthy country

Cooking Spanish Pork Skewers

Skunty empire 

For casual entertaining, the tapas experience translates well to the small home kitchen. One delicious hot tapas classic easily made at home is called pinchos Morunos, or Moorish skewers, essentially small kebabs of pork marinated in Arabic (Moorish) spices and grilled, usually on a hot steel plancha. Because most Muslim Arabs wouldn’t eat pork, one presumes the original dish was lamb. It’s anyone’s guess how it evolved into this ubiquitous tapa selection in Christian Spain. Nevertheless, now it means pork seasoned with garlic, cumin, coriander, pimentón and sometimes oregano. Once skewered, they need only about 5 minutes on a hot griddle

Recipe to cook pork skewers

• 1 ½ pounds pork tenderloin, in half-inch slices
•  Salt
•  pepper
• 2 teaspoons cumin seeds, lightly toasted and ground
• 2 teaspoons coriander seeds, lightly toasted and ground
• ½ teaspoon pimentón, sweet or hot
• ½ teaspoon dried oregano
• 2 garlic cloves
• 2 tablespoons olive oil
•  Lemon wedges

How to cook pork skewers

STEP 1

1. Thread the pork onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
2. STEP 2
3. Sprinkle the skewers with the cumin, coriander, pimentón and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and drizzle over the meat. Rub the seasoning in with your fingers. The skewers can be refrigerated until ready to cook, up to several hours.
4. STEP 3
5. Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side, until nicely browned. Serve hot, with lemon wedges.

This should be added to your cook book 

By skunty empire