Moorish Pork Kebabs Recipes

SPANISH PORK SKEWERS

Steps:

• Thread the pork onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
• Sprinkle the skewers with the cumin, coriander, pimentón and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and drizzle over the meat. Rub the seasoning in with your fingers. The skewers can be refrigerated until ready to cook, up to several hours.
• Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side, until nicely browned. Serve hot, with lemon wedges.

MOORISH PORK KEBABS

Steps:

• In a large mixing bowl, stir together the first 12 ingredients (cumin through lemon juice) Cover and refrigerate 4-6 hours.
• Prepare a medium-hot fire in the grill. Thread pork on the soaked skewers.
• Grill directly over the heat, turning kebabs as necessary, until meat is browned and cooked through.
• Remove to a platter and if desired, sprinkle with cilantro.

MY MOORISH PORK CHOPS

Steps:

• To make the chops: Pound most of your oregano leaves with a small pinch of salt and pepper in a pestle and mortar. Roughly chop the raisins, then add them to the pestle and mortar with a splash or 2 of sherry and a splash of extra-virgin olive oil. Muddle everything together to make a paste, then put to one side for a minute. Lay each pork chop in front of you so the side with the fat is farthest away. Carefully insert a knife into the side nearest you and move it around to make a pocket inside. Use your fingers to fill each pocket with the raisin paste. Cook's Note: To see what I mean, go to www.jamieoliver.com/how-to.
• To make the beans: Fry the strips of fat from your pata negra or bacon in a medium pan on a high heat for a few minutes, then add the offcuts (or bacon) and a drizzle of olive oil. Stir in the chopped onion and pepper, then turn the heat down and cook for about 5 more minutes, or until the vegetables have softened. Roughly chop your rosemary leaves and add those to the pan along with your bay leaves. Add the beans to the pan with 1 1/2 cups/350 ml water. Stir, then leave to tick away for about 20 minutes. Keep an eye on the beans and add a splash more water if they look dry. Get a barbecue or griddle pan really hot. Rub some olive oil and a good pinch of salt and pepper all over the pork chops. Put them on the very hot side of your barbecue and sear them for 2 to 3 minutes on each side to get some good colour going, then move them to the gentler side of the barbecue so they can cook slowly. If you're using a griddle pan, turn the heat down to medium-low and cook for a further 10 minutes, turning occasionally.
• Meanwhile, finely chop the stalks of the Swiss chard and add them to the pan with the beans. Roughly chop the leaves and add them to the pan for the last minute or 2 of cooking so as not to lose the flavour. Taste the beans and season with salt and pepper. Cook for a few more minutes if you want to achieve a thicker consistency. Divide the beans evenly among 4 plates and lay a pork chop over each. Sprinkle over the reserved oregano leaves, finish with a drizzle of olive oil and serve.

MOROCCAN PORK KEBABS

Steps:

• pour in all of the orange juice into a bowl and add all of the herbs and spices mentioned. it turn a brownish colour
• slice the pork loin into medium chunks and add to the orange juice mixture
• cover and refridgerate overnight
• when it has marinated, drain the juice and put the pork chunks onto wooden skewers
• grill the pork on the skewers until it starts just lightly char
• serve with a mixed chopped salad and pita breads

MOROCCAN PORK KEBABS

Steps:

• Preheat oven to 425 degrees F; line a baking sheet with aluminum foil.
• In a large bowl, whisk together orange juice, tomato paste, garlic, cumin, cinnamon, 2 tablespoons of the oil, a teaspoon of salt, and 1/2 teaspoon of the pepper; add pork, toss to coat, and marinate at least 30 minutes, up to 8 hours (refrigerate if longer than 30 minutes).
• In the meantime, combine the eggplant, onion, remaining oil, salt, pepper; thread on skewers, alternating the eggplant and onion.
• Roast the vegetables 20 minutes, turn over.
• Thread the pork on skewers and add them to the pan.
• Roast until the vegetables are tender and the pork is cooked through, another 25 minutes, turning both once.
• If desired, wrap the bread in foil and place in oven during the last 5 minutes.
• Serve with tzatziki, cucumbers, and mint leaves.

GRILLED MOROCCAN PORK TENDERLOIN KABOBS

Steps:

• 1. For marinade, in a large bowl stir together parsley, lemon juice, oil, garlic, oregano, coriander seeds, paprika, ginger, black pepper, kosher salt, cayenne pepper, and turmeric until combined. Add pork cubes and grapes. Stir gently until pork and grapes are coated. Cover and marinate in the refrigerator for 1 to 2 hours. 2. On eight 12-inch skewers,** alternately thread pork and grapes, leaving a ¼-inch space between pieces. For a charcoal grill, place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until pork is just slightly pink in center, turning occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Nutrition Facts per serving: 211 cal., 7 g total fat (2 g sat. fat), 73 mg chol., 170 mg sodium, 12 g carbo., 1 g fiber, 25 g pro. *Tip: You may substitute 1 pound skinless, boneless chicken breast halves for the pork. **Note: If using wooden skewers, soak in enough water to cover for at least 1 hour before using.