PINCHOS MORUNOS (MOORISH POINTED STICK OR THORNS)

Pinchos Morunos (Moorish Pointed Stick or Thorns) image

Provided by Member 610488

Time 25m

Yield 12 skewers

Number Of Ingredients 10

1 1/2 lbs pork tenderloin or 1 1/2 lbs lamb tenderloins, cut in 1/2 inch slices
salt and pepper, to taste
2 teaspoons cumin seeds, lightly toasted and ground
2 teaspoons coriander seeds, lightly toasted and ground
1/2 teaspoon spanish paprika (sweet or hot)
1/2 teaspoon dried oregano
2 garlic cloves
2 tablespoons olive oil
lemon wedge
12 bamboo skewers, soaked in water

Steps:

Thread the meat onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
Combine the cumin, coriander, pimenton and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and combine with the dry spices.
Rub the seasoning mixture onto the meat with your fingers. Place on plate, plastic wrap and refrigerate until ready to cook, up to several hours.
Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side until nicely browned. Serve hot with lemon wedges.