Mini pork kebabs - the name refers to the Moors, originally from North Africa, who occupied most of Spain for nearly eight hundred years. However, they were Muslim, so would probably have used lamb, which is another option. Since then, they have generally been made with pork, but the main element is the spice mix which lives on with Spain’s many other Moorish legacies.
Yields2 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
250gTrimmed Pork Filletdiced into approx. 2.5cm cubes
11 Spoon of Garlic Purée
1tspPimentón Dulcemild smoked paprika
Half tsp Ground Cumin
Half tsp Ground Coriander
Half tsp Dried Thyme
1tspDried Parsley
Half tsp Salt
Half tsp Black Pepper
Half tsp Lemon Juice
2tbspOlive Oil
1
Mix all the ingredients except the meat in a bowl and then add the pork and turn to coat thoroughly. Leave to marinate, covered, in the ‘fridge for at least two hours, ideally overnight.
2
Thread the meat cubes onto skewers or cocktail sticks. Any kind of skewer is fine, but cocktail sticks look especially good for a tapa.
3
Cook the kebabs under the grill or in a hot oven until browned on the outside and just cooked through.
250gTrimmed Pork Filletdiced into approx. 2.5cm cubes
11 Spoon of Garlic Purée
1tspPimentón Dulcemild smoked paprika
Half tsp Ground Cumin
Half tsp Ground Coriander
Half tsp Dried Thyme
1tspDried Parsley
Half tsp Salt
Half tsp Black Pepper
Half tsp Lemon Juice
2tbspOlive Oil
Directions
1
Mix all the ingredients except the meat in a bowl and then add the pork and turn to coat thoroughly. Leave to marinate, covered, in the ‘fridge for at least two hours, ideally overnight.
2
Thread the meat cubes onto skewers or cocktail sticks. Any kind of skewer is fine, but cocktail sticks look especially good for a tapa.
3
Cook the kebabs under the grill or in a hot oven until browned on the outside and just cooked through.
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