Рецепт Pincho Moruno (Moorish Style Kabobs)
My husband found this recipe in The Foods & Wines of Spain by Penelope Casas. He had to buy the book when he saw that Penelope wrote about having Pinchos at the same tapas bar we had - at the Bar Espuela on the Plaza Santa Ana in Madrid. She has street cred, or should that be kitchen/bar cred?
We sometimes saute the pork with a little olive oil rather than grilling. It's not traditional, but the meat seems to be a little more moist. If grilling, be careful not to overcook.
Ingredients
- 6 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon thyme
- 3/4 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon crushed red pepper
- 1 bay leaf, crumbled
- 1 teaspoon minced parsley
- freshly ground pepper
- 1 lb. lean pork, cut in 3/4 - 1 inch cubes. (We like to use pork loin)
Directions
Mix all ingredients except pork in a large bowl. Add the meat cubes and stir to coat. Cover and refrigerate several hours or overnight, stirring occasionally. Thread on skewers; grill until well browned, but juicy.
Also an excellent main course. Make the pork cubes larger, serve with mashed potatoes, and a green vegetable.