Spicy Pork Kabobs With Moorish Flavors Recipe
Yield: 6Recipe by luhu.jp
Ingredients:
2: garlic cloves, thinly sliced
1 tsp: salt,
1 tsp: coriander seeds,
1 tsp: paprika,
3/4 tsp: cumin seeds,
1/2 tsp: dried thyme,
1/4 tsp: red pepper flakes,
freshly ground black pepper, to tas, te
3 tbsp: olive oil,
1 tbsp: lemon juice,
1 tbsp: chopped fresh flat-leaf parsley,
1 lbs: lean pork, cut into 3/4 to 1-inch c, ubes
lemon wedges,
Directions:
In a mortar, combine the garlic with 1/4 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
3/4 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.
Contributor: Williams-Sonoma Lifestyles Series
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
Source from luhu.jp
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
3/4 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.
Contributor: Williams-Sonoma Lifestyles Series
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
Source from luhu.jp
Tags
Spanish