These Moorish skewers are a popular tapas in Andalucia, Spain. You will need 4-8 skewers, depending on their length, and could use lamb instead of pork if preferred. The recipe is from ” Moro:the Cookbook” by Sam and Sam Clark.
Ingredients
- 500 g pork fillet trimmed of fat and sinew
- sea salt and black pepper
Marinade
- 1/2 heaped tsp each of coriander,cumin and fennel seeds roughly ground
- 1 tsp sweet smoked spanish paprika
- 2 plump garlic cloves crushed to a paste with salt
- a good pinch saffron infused in 2 tbsps boiling water
- 1/2 small bunch fresh oregano roughly chopped, or 1 tsp dried oregano
- 1 fresh bay leaf crumbled or finely chopped
- 1 dssp red wine vinegar
- 1 dssp olive oil
Servings:
Instructions
- Cut the pork fillet in half lengthways and then into 3 cm cubes. Flatten the cubes slightly.
- Place the meat in a large mixing bowl and add the marinade dry spices, garlic, saffron infused water, oregano, bay and vinegar and mix thoroughly.
- Add the olive oil, toss again and leave in the fridge for 2 hours to marinate.
- Its best to grill these over charcoal so light a barbecue 30 minutes before cooking, or you can use a smoking hot griddle pan. Thread the pork on to the skewers.
- Grill over a high heat for about 2 minutes on each side or until slightly charred on the outside but still juicy inside.
- Season with salt and pepper and serve with salad and perhaps some pickled chillies.
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