Small Spicy Moorish Kebabs
Europe's first kebabs were brought by the Arabs
from Africa. Pinchitos morunos are eaten everywhere in Spain as a tapa, though
nowadays they are made of pork, rather than lamb.
Spices for them are sold
ready-mixed in the south. I have used curry powder as part of my mixture as
it contains cumin and very similar herbs.
- Serves 6
- Difficulty: very easy
- Preparation time: 25 min. plus 2 hours
- 1 lb. lean pork, cut into small cubes
- 2 garlic gloves, finely chopped
- 2 teaspoons salt
- 1 teaspoon mild curry powder or
pinchito spice mixture
- 1/2 teaspoon coriander seeds
- 1 teaspoon
- 1/4 teaspoon dried thyme
- Freshly ground black pepper
- 3 tablespoons
- 1 tablespoon lemon juice
Crush the garlic with the salt in a
mortar (or with the flat of a knife on a board), then work in the other
Skewer the pork, 3-4 cubes to a small
stick, and marinate them in a shallow dish with the herbs (pinchito
spice, coriander, paprika, and thyme), turning so they are well coated.
Leave at least a couple of hours.
Spread the pinchitos out well on a
barbecue or on foil under a grill. Cook them under a high heat for about
3 minutes on each side.
Pinchitos Amarillos Andalucía Kebab Seasoning
We are delighted to have found the authentic artisan-quality yellow seasoning
for the pinchitos / kabobs favored by Andalucians -- the people of Southern
Spain. This traditional "Condimiento para Pinchitos" recipe is from the small
town of Peligro in Granada -- the last Moorish kingdom in Spain.
The carton contains enough seasoning to prepare 5 lbs / 2 kilos of pork,
lamb, beef, or goat for barbecue. The age-old recipe contains a complex blend of
salt, oregano, caraway, Indian saffron (curry), cilantro, wild cumin, anis,
garlic, cayenne, nutmeg and clove.
Encina Oak Grilling Chips
On the 'Dehesa' or oak forests of south-western Spain, the Encina oak is
king. Farmers use this wood to slowly smoke peppers for the famous Pimentón de
la Vera paprika, a La Tienda favorite. They also produce the sweet green acorns
that are feasted upon by the legendary black-hoofed Iberico pig - essential for
producing Jamon Iberico, the finest ham in the world.
These chips are perfect for the grill. Simply soak them in water and throw a
few on hot coals. They will add flavor to meats, shrimp and seafood.
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