Spicy Moorish kebabs

This recipe comes from Andalusia where it is served in almost every tapas bar.  It is good served as part of a lunch or dinner and, because of its simplicity, leaves time for socialising with guests.

Preparation Time: 10 Mins

Cooking Time: 10 Mins

Total Time: 30 Mins

Ingredients

For 4 servings…

2 tbs               Olive oil     

2 cloves           Garlic  - crushed       

1                    Chilli  - red, hot, dried - chopped

1 tsp               Cumin  - ground       

1 tbs               Fennel seeds  - ground           

1 tsp               Paprika  - smoked     

1                    Lemon  - juice of      

2 tbs               Parsley  - flat-leaf, chopped     

1 tbs               Sherry  - dry

450 gms           Belly pork  - cut into 2 cm cubes

Method

Put the oil, garlic, chilli, cumin, fennel, paprika, lemon juice, parsley and sherry in a bowl and mix well.  Add the pork to the bowl, cover and chill overnight in a refrigerator.

When ready to cook, heat a grill or barbeque so it is very hot.

Thread the pork onto the skewers and grill for 10 minutes, turning frequently and taking care not to overcook the meat.  Remove from the heat and set aside for 10 minutes.  Serve warm.

Variations

The dish can be made with pork tenderloin instead of with belly pork.

Wine recommendations

A robust red wine.

Conventional

     Côtes du Rhône

     Rioja

Interesting

     Corbières

     Côtes du Luberon

     Gaillac