Pork with Moorish Seasonings

Pork with Moorish Seasonings Muslim would prepare this dish with what is probably Spain's most popular meat: pork. Here, then, is a dish born of two cultures and continents. Serve with Spanish Grilled Vegetable Salad and Catalan Tomato Bread

Ingredients of Pork with Moorish Seasonings

2 pounds boneless pork loin or tenderloin

1 medium onion finely diced

3 cloves garlic minced

3 tablespoons minced fresh Italian (flat-leaf) parsley

1 tablespoon paprika preferably Spanish

1/2 teaspoon hot red pepper flakes

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano

4 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons Lemon juice , fresh

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Method of Pork with Moorish Seasonings

1. Cut the pork into 1-inch cubes. Combine all the remaining ingredients except 2 tablespoons oil in a large non-reactive baking dish. Add the meat and toss thoroughly to coat, then marinate, covered, in the refrigerator for 4 to 6 hours or as long as overnight.

2. Preheat the grill to high.

3. When ready to cook, thread the pork cubes onto the skewers. Oil the grill grate, then arrange the kebabs on the hot grate. Grill until the pork is browned on all sides and cooked through, 2 to 3 minutes per side, 8 to 12 minutes in all, brushing occasionally with the reserved 2 tablespoons oil. Serve immediately.

Serves 8 as an appetizer, 4 as an entr?e