Moorish Pork Kebabs Recipes

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MOORISH PORK KEBABS

We can all stand a little Moorish in our lives. ;-) The original recipe would have been made from lamb or goat. Upon driving the Moors out of Spain in 1492, the free peoples of Spain wanted to reinforce their independence by celebrating the thing their previous overlords forbid, eating pork. It's no coincidence that Spaniards love pork to this day as it is a direct response to their turmoiled past. If you must, use lamb or chicken.

Provided by gailanng

Categories     Pork

Time 6h10m

Yield 4 skewers

Number Of Ingredients 14



Moorish Pork Kebabs image

Steps:

  • In a large mixing bowl, stir together the first 12 ingredients (cumin through lemon juice) Cover and refrigerate 4-6 hours.
  • Prepare a medium-hot fire in the grill. Thread pork on the soaked skewers.
  • Grill directly over the heat, turning kebabs as necessary, until meat is browned and cooked through.
  • Remove to a platter and if desired, sprinkle with cilantro.

Nutrition Facts : Calories 340.4, Fat 27.6, SaturatedFat 8.1, Cholesterol 80.5, Sodium 367.5, Carbohydrate 2.6, Fiber 0.8, Sugar 0.3, Protein 20

2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika (hot or sweet)
1/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper (cayenne)
2 tablespoons minced fresh cilantro, plus more for garnish
1 1/2 teaspoons fresh minced oregano leaves
1/2 teaspoon fine sea salt
2 garlic cloves, minced
1/4 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 lb fresh pork shoulder, trimmed and cut into 1-inch cubes (butt)
4 wooden skewers, soaked in cold water at least 30 minutes

MOROCCAN PORK KEBABS

These kebabs are baked in the oven, but could easily be thrown on your grill if you prefer. They are made with pork loin, eggplant, and onions. The recipe is based on one that appeared in "Real Simple" magazine.

Provided by threeovens

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 16



Moroccan Pork Kebabs image

Steps:

  • Preheat oven to 425 degrees F; line a baking sheet with aluminum foil.
  • In a large bowl, whisk together orange juice, tomato paste, garlic, cumin, cinnamon, 2 tablespoons of the oil, a teaspoon of salt, and 1/2 teaspoon of the pepper; add pork, toss to coat, and marinate at least 30 minutes, up to 8 hours (refrigerate if longer than 30 minutes).
  • In the meantime, combine the eggplant, onion, remaining oil, salt, pepper; thread on skewers, alternating the eggplant and onion.
  • Roast the vegetables 20 minutes, turn over.
  • Thread the pork on skewers and add them to the pan.
  • Roast until the vegetables are tender and the pork is cooked through, another 25 minutes, turning both once.
  • If desired, wrap the bread in foil and place in oven during the last 5 minutes.
  • Serve with tzatziki, cucumbers, and mint leaves.

Nutrition Facts : Calories 521.2, Fat 35.6, SaturatedFat 9.4, Cholesterol 107.2, Sodium 997, Carbohydrate 14.7, Fiber 5.9, Sugar 6.4, Protein 36.1

1/4 cup orange juice
1 tablespoon tomato paste
1 garlic clove, minced
1 tablespoon ground cumin
1/8 teaspoon ground cinnamon
4 tablespoons olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1 1/2 lbs boneless pork loin, cut into 1 1/2-inch cubes
1 small eggplant, cut into 1-inch cubes (unpeeled)
1 small red onion, cut into 8 wedges
pita bread or flat bread, for serving
1/2 pint tzatziki, optional for serving
1/2 small cucumber, sliced thin
2 tablespoons of fresh mint, chopped
wooden skewer, soaked in water for 30 minutes

MOJO PORK KEBABS

Garlic, red-pepper flakes, and citrus from orange and lime juices give Cuban mojo its kick. Also try it with scallops or chicken kebabs.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 55m

Number Of Ingredients 8



Mojo Pork Kebabs image

Steps:

  • In a small pot, combine oil, garlic, and red-pepper flakes over medium-low. Cook until garlic is soft, 15 minutes, swirling occasionally. Remove from heat, stir in lime and orange juices, and let cool 15 minutes.
  • In a zip-top bag, toss pork with half the marinade and refrigerate at least 30 minutes (or up to 12 hours); refrigerate remaining marinade.
  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread pork, orange, and cucumber onto skewers. Season with salt and pepper. Grill kebabs 3 to 5 minutes per side for medium. Brush with reserved marinade and serve.

Nutrition Facts : Calories 327 g, Fat 17 g, Fiber 2 g, Protein 33 g, SaturatedFat 4 g

1/3 cup olive oil, plus more for grill
4 cloves garlic, minced
1 teaspoon red-pepper flakes
3 tablespoons lime juice (from 2 limes)
1/4 cup orange juice (from 2 oranges), plus 1 orange, cut into 16 pieces
2 pork tenderloins (about 2 pounds total), cut into 1 1/2-inch pieces
1 large English cucumber, cut into 1-inch rounds
Salt and pepper

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