Name: Pork with Moorish Seasonings
Yield: Serves 8 as an Appetizer, 4 as a Main Course
Cuisine: Spain
Ingredients: ½ teaspoon hot red pepper flakes; 1 tablespoon paprika, preferably Spanish; 3 cloves garlic, minced; 3 tablespoons minced fresh flat-leaf parsley; 1 medium-size onion, finely diced; 2 pounds boneless pork loin or tenderloin; ½ teaspoon ground cumin; ¼ teaspoon saffron threads, crumbled; ½ teaspoon dried oregano; ½ teaspoon ground coriander; 2 tablespoons dry sherry or white wine; 2 tablespoons red wine vinegar; 4 tablespoons extra-virgin olive oil; 1 teaspoon salt; ½ teaspoon freshly ground black pepper

Preparation info

Serves
8
as an Appetizer

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

I’ve always been fascinated by the dishes that result from the clash of two cultures—like these kebabs, a popular tapa in Spain. The Spanish name for the dish means Moorish kebabs, and the seasonings—hot pepper flakes cumin, and coriander—are characteristic of North Africa. But no self-respecting Muslim would prepare the kebabs with what is probably Spain’s most popular meat: pork. So, here’s a dish born of two cultures and continents.