Small, spicy Moorish kebabs

Serves 12 skewers Starters and mains

259  Kebabs I

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Ingredients

  • 1kg lean pork fillet
  • 4 garlic cloves, peeled
  • 2tsp each cumin, coriander and fennel seeds
  • 2tsp pimentón picante (smoked hot Spanish paprika)
  • 2tsp dried thyme or oregano
  • 4tsp lemon juice
  • 4tbsp olive oil
  • 2 x 2cm-thick slices crusty white bread, cut into 2.5cm cubes
  • 12 x 22cm thin metal skewers

Method

Cut the pork fillet into 2.5cm cubes and put them in a mixing bowl. Put the garlic cloves on a board, sprinkle with ½tsp of salt and crush under the blade of a large knife into a paste. Add to the pork with another tsp salt and plenty of black pepper.

Put the seed spices into a spice grinder and grind to a fine powder. Add to the bowl with the pimentón, dried thyme, lemon juice and olive oil and mix everything together well. Refrigerate overnight if you wish.

Thread 4 pieces of pork onto each skewer. Barbecue or griddle over a high heat for 7-8 minutes, turning them over as they brown, until cooked through but still moist and juicy in the centre. Spear a chunk of bread onto the end of each skewer and serve hot.

Recipe and photograph taken from Spain by Rick Stein. Photography by James Murphy (BBC Books, £25).
259  Kebabs I
Recipe and photograph taken from Spain by Rick Stein. Photography by James Murphy (BBC Books, £25).

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