Pinchos Morunos Moorish Pointed Stick Or Thorns Food

PINCHOS MORUNOS (SPANISH PORK SKEWERS)

Steps:

• Trim the pork loin of excess fat and then cut into 1.5 inch cubes and put into a large freezer bag
• Mix all spices, olive oil and lemon juice in a bowl and then pour over the pork cubes
• Seal the bag and toss the spice mixture with the pork, then marinate in the fridge overnight (or a minimum of 2 hours)
• Remove the marinated pork cubes and place on metal skewers with a little bit of space between each cube
• Grill on a high heat until browned on the outside but just cooked through (don't overcook or they'll be dry!)
• Rest the skewers for five minutes and serve with lemon wedges

PINCHOS MORUNOS

Steps:

• Place the diced lamb in a large bowl and add the cumin, coriander, paprika, turmeric, oregano, garlic, lemon juice and olive oil. Mix well and season with salt and pepper. Marinade the lamb for at least 6 hours but preferably overnight.
• The next day, place the marinated lamb into steel skewers and cook on a hot barbecue for 2 minutes on each side.
• Squeeze some lemon juice and serve with some bread and a salad made from feta cheese, baby spinach, pomegranate seeds and fresh mint, dressed with olive oil and sherry vinegar.

PINCHOS MORUNOS (MOORISH POINTED STICK OR THORNS)

Steps:

• Thread the meat onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
• Combine the cumin, coriander, pimenton and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and combine with the dry spices.
• Rub the seasoning mixture onto the meat with your fingers. Place on plate, plastic wrap and refrigerate 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.

PINCHOS MORUNOS

Steps:

• Prepare grill.
• Combine parsley, paprika, olive oil, oregano, cumin, coriander, salt, saffron, ground red pepper, garlic, and pork cubes in a large bowl. Toss to coat.
• Thread 6 12-inch metal skewers, alternating each with 3 pork pieces, 2 onion pieces, 2 red bell pepper pieces, and 2 yellow bell pepper pieces. Place kebabs on a grill rack coated with cooking spray.
• Grill kebabs 6 minutes on each side or until pork is cooked.

ALCACHOFAS EN VINAGRETA AROMATICA (ARTICHOKES IN VINAIGRETTE)

Steps:

• Add the lemon juice to a large bowl of cold water. Trim the artichokes, cutting off the stalks to within 2 inches of the base of each artichoke and removing the tough outer leaves. Cut off the top quarter of the leaves from each.
• Slice each artichoke in half lengthwise or into quarters if very large. Remove the artichoke heart from each piece with a teaspoon then place into the bowl of cold water. This will keep them from discoloring while you do other parts of the recipe.
• Bring a large non-aluminum sauce pan of water to a boil. Add the artichokes and 1 tsp salt and simmer for 20 minutes, or until tender. Test by placing a skewer through the base. If cooked, the skewer will go through with little or no resistance.
• Strain then drain the artichokes on their cut side. Allow to cool.
• In a small bowl, combine the garlic, oregano, coriander, cumin and chili flakes. Season with salt and pepper and then blend in the sherry vinegar. Allow to marinate together for 10 minutes.
• Beating continuously, add the olive oil slowly to the mixture to make an emulsion (can use a food processor for this part).
• Arrange the artichokes in rows on a serving platter. Pour the dressing over the top and leave to cool completely.