Spicy pork kabobs with moorish flavors

6

Ingredients

Quantity Ingredient
2 garlic cloves, thinly sliced
1 teaspoon salt
1 teaspoon coriander seeds
1 teaspoon paprika
¾ teaspoon cumin seeds
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
freshly ground black pepper, to tas; te
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh flat-leaf parsley
1 pounds lean pork, cut into 3/4 to 1-inch c; ubes
lemon wedges

Directions

In a mortar, combine the garlic with ¼ tsp. of the salt. Mash together with a pestle to form a paste. In a dry fry pan over high heat, combine the coriander seeds, paprika, cumin seeds, thyme and red pepper flakes.

Heat, shaking the pan occasionally, until hot and fragrant, about 30 seconds.

Transfer the mixture to a spice grinder and grind to a fine powder.

In a bowl, stir together the garlic paste, ground spices, the remaining ¾ tsp. salt, the black pepper, olive oil, lemon juice and parsley.

Add the pork cubes and turn to coat well. Cover and let stand at cool room temperature for 2 hours, stirring occasionally. Prepare a medium-hot fire in a grill. At the same time, put 12 bamboo skewers in water to cover.

Remove the pork cubes from the marinade, reserving the marinade, and drain the skewers. Thread the pork cubes onto the skewers, dividing the cubes evenly among them. In a small pan, bring the reserved marinade to a boil over high heat and

boil for about 3 minutes. Remove from the heat. Place the kabobs on the grill rack 4 to 5 inches from the fire and grill, basting occasionally with the reserved marinade and

turning every 2 to 3 minutes, until browned but still juicy, 10 to 15 minutes.

Transfer to a warmed platter and garnish with lemon wedges. Serve immediately

NOTE: The Moors invaded Spain in the 8th century and remained for 500 years. Of Berber and Arab descent, they left their influence on every aspect of Spanish life,

including the kitchen. This recipe shows their legacy in its heavy use of spices. Lamb can be substituted for the pork.

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