Pinchos morunos (Pork kabobs)

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Ingredients

1/2 tsp cumin seeds

1/2 tsp coriander seeds

2 garlic cloves

1 tbsp paprika

1/2 tsp dried oregano

1 tbsp lemon juice

3 tbsp olive oil

3 tbsp olive oil

1/4 lb lean cubed pork

salt and ground black pepper

Cooking Time	45 Mins.
Serves	4
Vegetarian-friendly	No

Introduction

Of Arabic origin, you can find this dish is most tapas bars in Spain.

Directions

Starting a couple of hours in advance, grind the cumin and coriander seeds in a mortar and work in the garlic with a pinch of salt. Add the paprika and oregano and mix in th elemon juice. Stir in the oil. Cut the pork into small cubes, them skewer them, three or four at a time, on to cocktail sticks. Put the skewered meat in a shallow dish, and pour over the marinade. Spoon the marinade back over the meat to ensure it is well coated. Leave to marinate in a cool place for 2 hours.

Preheat the grill to high, and line the grill pan with foil. Spread the kebabs out in a row and place under the grill, close to the heat. Cook for about 3 minutes on each side, spooning the juices over whe you turn them until cooked through. Sprinkle with salt and pepper, and serve at once.

Notes

Red wine