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| Spicy Pork Kabobs With Moorish Flavors |
Hits: 4 |
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| Date Added: |
November 20, 2008 |
| Calories: |
65 |
| Serves: |
6 |
| Prep. Time: |
0:00 |
| Category: |
Appetizers, Pork, Copy Cat / Restaurant |
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| Ingredients: |
2 garlic cloves
1 teaspoon salt
1 teaspoon coriander seeds
1 teaspoon paprika
3/4 teaspoon cumin seeds
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
Freshly-ground black pepper
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley
1 pound lean pork
Lemon wedges
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| Directions: one line for each direction. When saved the lines will be numbered. |
- In a mortar, combine the garlic with 1/4 teaspoon of the salt. Mash together with a pestle to form a paste.
- In a dry small 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 3/4 teaspoon 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.
- This recipe yields 6 servings.
- Comments: 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.
Notes:
Recipe adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998) |
| Nutrition Facts |
| Servings Per Recipe: 6 |
| Amount Per Serving |
| Calories: 65 |
Calories from Fat 92.2% |
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| Total Fat |
7g |
| Cholesterol |
0mg |
| Sodium |
356mg |
| Carbohydrate |
1g |
| Dietary Fiber |
trace |
| Protein |
trace |
| Exchanges: 0 Grain(Starch) |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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