Pork Brochettes, Pinchitos moruños Recipe

Pork Brochettes Recipe - Kebabs in a marinade of Moorish spices and garlic give this recipe a wonderful flavour.  Perfect for a tapas or even as a main meal.  Serve with a spicy Mojo Red Sauce.

The original recipe is for pork but this marinade is also perfect for lamb or chicken.

Ingredients

Makes 12

450g, lean boneless pork (lamb or chicken)

3 tbsp olive oil, plus a little extra

grated rind and juice of 1 large lemon

2 garlic cloves, crushed

2 tbsp chopped fresh flat leaved parsley, plus extra for garnish

Salt and pepper

1 tbsp ras el hanout spice blend - 

For the Mojo Picon, Red sauce

6 tablespoons groundnut oil, or similar neutral tasting oil

1 large red bell pepper, chopped

4 cloves garlic

2 tablespoons white wine or cider vinegar

1/2 teaspoon sea salt

1/2 teaspoon sugar

1/4 teaspoon smoked paprika

Pork Brochettes Recipe

Method

The brochettes are best marinated overnight, so remember to do this in advance, so they are ready when you need them.

Cut the meat into pieces about 2cm, 3/4inch square and place in a large shallow, non metallic dish, something that will hold all the pieces in a single layer.

Prepare the marinade, put all the remaining ingredients in a bowl and mix well.  Pour the marinade over the meat and toss until well coated.  Cover the dish and leave to marinate in the fridge for 8 hours, stirring a couple of times.

You can use wooden or metal skewers to cook.  For this recipe you will need about 12 x 15-cm/6inch skewers.  If using wooden ones, soak them in cold water for about 30 minutes prior to using.  this helps to stop them burning and the food sticking to them during cooking.  Metal skewers simply need to be greased and flat ones should be used in preference to round ones which prevents the food from falling off.

Preheat the grill, griddle or BBQ.  

Thread about 3 pieces of the marinated port pieces onto the skewers, leaving a little space between each piece.

Cook for about 10 - 15 minutes or until tender and lightly charred, turning several times and basting with the remaining marinade during cooking.

To make the sauce, just place all of the ingredients into a processor and process until a sauce has formed.

Serve pipping hot, garnished with parsley and lemon, with fresh bread, salad and Mojo Sauce.

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