	Pincho Moruno Tapas
Pincho Moruno Tapas

Pincho Moruno Tapas

(Grilled Mini Pork Kabobs - Moorish Style) - Serves 6

from "THE FOODS AND WINES OF SPAIN" by Penelope Casas

INTRODUCTION:

- START PREPARATION SEVERAL HOURS OR ONE DAY IN ADVANCE -
The eight-hundred-year occupation by the Arabs introduced Spain to a new variety of foods and seasonings. Pincho Moruno tapas, highly seasoned with cumin and paprika, is a favorite on the tapas circuit. It is commonly found throughout Spain. (Shortcut - Tienda offers a very authentic Pincho seasoning by Ruca)

INGREDIENTS:
- sea salt
- 6 tablespoons of olive oil
- 1/2 teaspoon thyme
- 3/4 teaspoon ground cumin
- 1/2 teaspoon Spanish smoked paprika
- 1 teaspoon crushed red pepper
- 1 bay leaf, crumbled
- 1 tablespoon minced parsley
- Freshly ground pepper
- 1 pound lean pork, cut into 3/4 to 1 inch cubes

INSTRUCTIONS:
- Mix all of the ingredients in a large bowl except the pork.
- Add the meat cubes and stir to coat well. Cover and refrigerate several hours, or, for more flavor, leave the meat overnight, stirring occasionally.
- Thread the meat onto small skewers.
- Broil or, better, grill over coals, until well browned but still juicy, basting with the marinade.

Buen Provecho!

We would like to thank Tienda Inc. for supplying this Spanish recipe.

	Spanish recipes -- Spanish food -- Spanish rice recipe Spanish desserts -- Tapas -- Paella