Pinchos Morunos (Moorish Pointed Stick or Thorns)

Submitted by Member 610488

"TAPAS RECIPE: This recipe highlights the Moorish influence on Spanish cooking."

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 12 skewers

ingredients

• 1 1⁄2 lbs pork tenderloin or 1 1/2 lbs lamb tenderloins, cut in 1/2 inch slices
• salt and pepper, to taste
• 2 teaspoons cumin seeds, lightly toasted and ground
• 2 teaspoons coriander seeds, lightly toasted and ground
• 1⁄2 teaspoon spanish paprika (sweet or hot)
• 1⁄2 teaspoon dried oregano
• 2 garlic cloves
• 2 tablespoons olive oil
• lemon wedge
• 12 bamboo skewers, soaked in water

directions

1. Thread the meat onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
2. Combine the cumin, coriander, pimenton and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and combine with the dry spices.
3. Rub the seasoning mixture onto the meat with your fingers. Place on plate, plastic wrap and refrigerate until ready to cook, up to several hours.
4. 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.

Reviews

[loof751]

Tasty pork recipe! I used smoked paprika and loved the combination with the cumin and coriander. Marinated about 3 hours, then cooked on the grill and really enjoyed - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!

 

[Bonnie G #2]

Made this for dinner and served over steamed white rice with a side of recipe#483615 They went together easy and enjoyed the blend of spices. I marinated for about 2 hours and the pork came out fork tender. Next time I'll try a differant variety of dipping sauces - maybe a sweet n sour variety. Made for ZWT 8, the Spainish leg for the Diners, Winers and Chives.