Pinchitos
morunos or Moorish skewers
1 pork fillet of around 500g, trimmed of fat and sinew
Marinade
1/2 heaped tsp each of coriander seed, cumin seed, fennel seed, roughly ground (I toast mine in a dry pan first)
1 tsp sweet smoked Spanish paprika (Sainsbury's stock it - use ordinary if not)
2 cloves garlic crushed to a paste with salt
good pinch saffron infused in 2 tbs boiling water
1/2 small bunch fresh oregano, roughly chopped or 1 tsp dried
1 bay leaf crumbled or chopped finely
1 dessertspoon red wine vinegar
1 dessertspoon olive oil
Cut the pork fillet in half lengthways and then into 3cm cubes. Flatten these out slightly. Put into a non-metallic bowl with the marinade ingredients and stir well to coat. Let stand for 2 hours.
Thread onto skewers and either grill, use a griddle pan or best of all barbeque. I can smell them now!
Nice with a cous cous/tabbouleh salad, or a fresh tomato parsley salad and maybe a pitta bread.
