Enjoyed at bars all over Spain, this tapa is often singled out as an exemplary fusion dish: a Moorish marinade applied to pork, the quintessentially Spanish meat.
• 2 Tbsp chopped onion
• 4 large garlic cloves, chopped
• 1 Tbsp smoked sweet Spanish paprika
• ½ tsp smoked hot Spanish paprika, or ¼ teaspoon cayenne
• Coarse salt (kosher or sea)
• 1 tsp dried oregano
• 1 tsp black peppercorns
• 2 tsp dried thyme
• 1 tsp ground cumin
• 1/8 tsp ground cinnamon
• 1 bay leaf, crumbled
• 2 Tbsp best-quality white wine vinegar
• 2 Tbsp dry white wine (optional)
• 3 Tbsp olive oil, plus more for brushing the kebabs
• 1½ pounds pork shoulder or tenderloin, leg of lamb, or chicken breasts or boneless skinless thighs, cut into ¾-inch cubes
1. Place the onion, garlic, sweet and hot paprikas, 2 teaspoons of the salt, the oregano, peppercorns, thyme, cumin, cinnamon, bay leaf, vinegar, wine (if using) and olive oil in a mini food processor and process to a paste.
2. Place the pork in a bowl and rub a little salt on it. Scrape the marinade into the bowl with the meat and toss to combine thoroughly. Cover the bowl and refrigerate the pork for 4 to 6 hours, tossing a few times. Let the meat come to room temperature before grilling.
3. Soak 16 bamboo skewers in water for 30 minutes. Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat.
4. When ready to cook, thread the meat onto the skewers and brush it with a little olive oil. Cook the meat, brushing with olive oil and turning once, until it is just cooked through, 5 to 7 minutes. (If you are cooking lamb, and would like it medium-rare, don't cook it quite so long.) Serve the kebabs at once. Serves 8 as a tapa, 4 as a light main course.
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Source: Recipes © 2005 from The New Spanish Table by Anya von Bremzen. Featuring over 300 unique recipes, The New Spanish Table protrays the food and culture of Spain at its most vibrant. The perfect pairing for delicious Spanish wines! (Workman Publishing Co. Inc.)