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; 3 tablespoons minced fresh flat-leaf parsley; 1 tablespoon paprika, preferably Spanish; ½ teaspoon ground cumin; 2 pounds boneless pork loin or tenderloin; 3 cloves garlic, minced; 1 medium-size onion, finely diced; 2 tablespoons dry sherry or white wine; 4 tablespoons extra-virgin olive oil; ¼ teaspoon saffron threads, crumbled; ½ teaspoon ground coriander; ½ teaspoon dried oregano; 2 tablespoons red wine vinegar; ½ teaspoon freshly ground black pepper; 1 teaspoon salt

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.