Origins of the Recipe
From the years 711 to 1492 Southern Spain was ruled by who were then referred to as the Moors. Today these fine and peaceful people hail from Morocco and Tunisia, but back centuries ago they were the dreaded enemy. As the Moors gained control of Spain, they also brought with them their local tastes and spices, which had an immense impact on the Spanish cuisine we know today.
The original recipe would have been made from lamb or goat and seasoned with the spices such as saffron, cumin, or coriander that the Moors so loved. 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 landlords forbid, eating pork. It’s no coincidence that Spaniards love pork to this day; it is a direct response to their turmoiled past.
Although originally a Moorish recipe made of lamb, then a Spanish recipe made of pork, we invite you to try your own preference and experiment with the meat of your choosing
Ingredients
For the Meat:
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1 pound boneless Pork Loin, sliced into 1/2" thick medallions
Prep Time/ Cook Time
Overnight marinade, 5-15 minutes on the grill
Instructions
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I a medium sized bowl combine all the marinade ingredients.
Tip From Yaya's Kitchen:
A gallon size zip-lock bag works great to marinade the pork. Just add the marinade ingredients directly to the bag, add the pork, and shake to mix!
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Add the pork and mix well so that all pieces are coated.
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Cover and let rest in the refrigerator (from 2-24 hours.)
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Put 2-4 pieces of pork on each skewer.
Tip From Yaya's Kitchen:
Soak new wooden skewers in water for 30 minutes before use to prevent them from scorching on the grill, then add the meat.
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Grill or broil at high heat until done, approximately 3-4 minutes on each side.
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Serve and enjoy!
What you'll need: