Moorish Skewers with Green Mojo Sauce

These pork skewers showcase the Moorish influence on Spanish cuisine. The herbaceous sauce originated in the Canary Islands and is traditionally made using a mortar and pestle. Like chimichurri and salsa verde, it is loaded with fresh garlic and olive oil. The mojo verde serves as both marinade and dipping sauce in this dish.

If using bamboo skewers, be sure to soak them in water for at least thirty minutes before using to prevent them from burning.