The wife bought me a grilling magazine recently, and its section on Tapas brought back memories of lounging on the Costa Del Sol in Spain, sipping cerveza and nibbling on the delicious little appetizers they brought out with each beer. That’s the nice thing about Spain. You get a little something extra to munch on with your drink. Another wonderful thing about Spain is the influence that Morocco has had on its cuisine, especially in the south. The exotic middle eastern spices have made their way into many of Spain’s tapas offerings, and this Moorish Pork Kabob recipe from the grilling magazine was reminiscent of some of the more tasty tapas treats I had in Spain.
Moorish Pork Kabobs
1 pound pork tenderloin
1 tablespoon dried oregano, crushed
1 tablespoon granulated garlic powder
1 teaspoon ground coriander
2 teaspoons Spanish paprika
½ teaspoon salt
½ teaspoon dried thyme, crushed
1/8 teaspoon cayenne pepper
2 tablespoons olive oil
1 tablespoon lemon juice
Trim fat from meat and cut the meat into 1 to 1½ in pieces.
Thread meat on skewers, leaving a half inch between pieces.
Give 'em a try.
Until next time,