The Arabic influence in Spanish food is evident in spice mixtures used with pork, lamb and chicken. I love this mix of spices and herbs and you can always prepare it in advance and store for later use. Loads of flavor and apart from the time spent marinating the meat, you can cook these kabobs quickly.
Dry Spice Mix:
3 tbsp. ground cumin
2 tbsp. ground coriander
1 tbsp. paprika
1 1/2 tsp. cayenne pepper
1 tsp. ground turmeric
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. black pepper
*mix well and set aside or store for future use.
1/2 cup of olive oil
1/4 cup fresh lemon juice
1/2 chopped Italian parsley
2 tbsp. minced garlic
2 lbs. pork, cubed into 1 inch pieces
**you’ll also need skewer sticks
*Combine the dry spices and olive oil in a frying pan, warm on low heat until slightly fragrant (about 2- 3 minutes). Place in a bowl and let cool to room temperature.
*Place the pork pieces in a bowl and add the cooled oil and spice mix. Add the garlic, lemon juice and parsley. Combine everything and rub into the pork pieces. Cover and refrigerate overnight.
*If using wooden or bamboo skewers, you can soak them for 3o minutes prior to adding the pork. This is to “prevent” them from charring but really, they’ll char a bit either way, so if you don’t have time, no big deal.
*Preheat broiler or grill.
*Thread meat onto skewers. Add a bit of salt (optional).
*Place skewers onto broiler pan or grill, allow to cook for about 4 minutes then turn over for another 4 minutes. Don’t allow them to cook too long, as they will become dry. I’ll sometimes designate one kabob as the one I’ll cut into/butcher really, to check that the meat is ready.
Picture explanation: I’m new to blogging and learned this weekend to keep my camera handy at all times! I made these pork kabobs to eat with friends after a kettlebell training session. It was warm and sunny out, so after the workout we brought a couple of plyo boxes into the parking lot, and ate our meal in the sun. We were famished, dug in right away, and by the time I realized I hadn’t photographed the final product, we’d eaten most of them. Oops!