Moorish Pork Kebabs
Ready In: 6 hrs 10 mins
Yields: 4 skewers
Ingredients
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon paprika (hot or sweet)
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon ground red pepper (cayenne)
- 2 tablespoons minced fresh cilantro, plus more for garnish
- 1 1⁄2 teaspoons fresh minced oregano leaves
- 1⁄2 teaspoon fine sea salt
- 2 garlic cloves, minced
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 lb fresh pork shoulder, trimmed and cut into 1-inch cubes (butt)
- 4 wooden skewers, soaked in cold water at least 30 minutes
Directions
- In a large mixing bowl, stir together the first 12 ingredients (cumin through lemon juice) Cover and refrigerate 4-6 hours.
- Prepare a medium-hot fire in the grill. Thread pork on the soaked skewers.
- Grill directly over the heat, turning kebabs as necessary, until meat is browned and cooked through.
- Remove to a platter and if desired, sprinkle with cilantro.
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