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.
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.
Thread the meat cubes onto skewers or cocktail sticks. Any kind of skewer is fine, but cocktail sticks look especially good for a tapa.
Cook the kebabs under the grill or in a hot oven until browned on the outside and just cooked through.
Serve with alioli and a dip of your choice.
2 servings