Friday, August 20, 2010

Moorish Pork Kabobs

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.

Place meat into a resealable plastic bag. In a small bowl, combine oregano, garlic, coriander, paprika, salt, thyme and cayenne pepper.

Sprinkle mixture over meat. Turn bag back and forth and rub mixture into meat. Add olive oil and lemon juice, seal bag and turn to coat meat. Marinate in the fridge for 2 to 8 hours.

Thread meat on skewers, leaving a half inch between pieces.

For a charcoal grill, place meat skewers on the grill rack directly over medium coals.
Grill for 12-15 minutes until meat is slightly pink in center, turning occasionally to brown evenly.
For such a relatively simple preparation, these babies came out great.  The pork was juicy and tender, and the spice blend was pungent and exotic, with just a mild tinge of heat to keep you interested. 
Give 'em a try.
Until next time,
A Sante'

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