📝 About This Recipe
Transport your senses to the bustling tapas bars of Andalusia with these iconic 'Moorish Skewers,' a legacy of Spain's North African heritage. Succulent cubes of pork are bathed in a vibrant marinade of sun-drenched spices, including smoky pimentón, earthy cumin, and aromatic saffron. Grilled to charred perfection, these skewers offer a symphony of warm, exotic flavors that represent the soul of Spanish snacking.
🥗 Ingredients
The Meat
- 2 pounds Pork Shoulder (Butt) or Tenderloin (trimmed of excess fat and cut into 1-inch cubes)
The Moorish Marinade
- 1/2 cup Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 6 cloves Garlic (minced into a fine paste)
- 1 tablespoon Pimentón de la Vera (Smoked Paprika) (sweet (dulce) or bittersweet (agridulce))
- 2 teaspoons Ground Cumin (toasted for extra depth)
- 1 teaspoon Dried Oregano (preferably Mediterranean)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Turmeric (for golden color)
- 1 pinch Saffron Threads (crushed and bloomed in a teaspoon of warm water)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cayenne Pepper (optional, for a subtle kick)
For Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 whole Lemon Wedges (cut into 6 wedges for serving)
👨🍳 Instructions
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1
Prepare the pork by cutting it into uniform 1-inch cubes. Uniformity is key to ensuring all pieces cook through at the same time without drying out.
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2
In a large glass bowl or a heavy-duty resealable freezer bag, whisk together the olive oil, minced garlic, pimentón, cumin, oregano, coriander, turmeric, bloomed saffron, lemon juice, salt, black pepper, and cayenne.
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3
Add the pork cubes to the marinade. Massage the meat thoroughly to ensure every surface is coated in the spice paste. Seal the container tightly.
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4
Refrigerate the pork for at least 4 hours, though 24 hours is ideal. This long soak allows the spices to penetrate deep into the fibers of the meat.
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5
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
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6
Remove the pork from the refrigerator 30 minutes before cooking to take the chill off, which ensures more even grilling.
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7
Thread 4-5 pieces of pork onto each skewer. Do not crowd them too tightly; leaving a tiny bit of space between pieces allows the heat to circulate and create crispy edges.
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8
Preheat your grill (charcoal is traditional and best) or a heavy cast-iron grill pan over medium-high heat. Lightly oil the grates.
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9
Place the skewers on the hot grill. Cook for 2-3 minutes per side, turning four times to ensure all sides are beautifully browned and slightly charred.
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10
The pork is done when it reaches an internal temperature of 145°F (63°C) and feels firm to the touch. Total cooking time is usually 10-12 minutes.
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11
Transfer the skewers to a warm platter and tent loosely with foil. Let them rest for 5 minutes to allow the juices to redistribute.
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12
Sprinkle with fresh parsley and serve immediately while hot, accompanied by lemon wedges for a bright final squeeze.
💡 Chef's Tips
For the best flavor, use pork shoulder; the higher fat content keeps the meat juicy over high heat compared to loin. Don't skip the saffron; it provides that authentic 'yellow' tint and earthy aroma found in Spanish markets. If you lack a grill, a smoking-hot cast iron pan is the best indoor substitute to achieve the necessary char. Avoid using pre-ground pepper; freshly cracked pepper provides a floral heat that balances the smokiness of the paprika. If the marinade seems too thick, add a splash more olive oil to ensure it coats the meat smoothly.
🍽️ Serving Suggestions
Serve alongside a pile of warm, crusty bread to soak up the spiced oils. Pair with a glass of chilled Sherry (Fino or Manzanilla) or a crisp Spanish Rosado. Accompany with a simple 'Ensalada Mixta' of tomatoes, onions, and olives for a refreshing contrast. A side of Alioli (Spanish garlic mayo) is perfect for dipping the charred meat. Serve on a wooden board as part of a larger Tapas spread including Patatas Bravas and Manchego cheese.