From Greek soulvaki to Malaysian satay, and Peruvian anticuchos to Japanese yakitori, there is hardly a country or cuisine that doesn’t have its favorite version of grilled meat on a stick. While this method of cooking was no doubt reinvented in different parts of the world, the oldest references to it are found in the Middle East and Mediterranean, hence the near universal use of the word “kebab“–derived from the Persian word “kabap” meaning “fry”–to describe this type of food. (Apparently, Medieval Persian soldiers used to grill meat speared on their swords over open fire.) No surprise then that Spain has its own version known as Pintxos Morunos, a reference to the Moors who colonized the Iberian Peninsula starting in the 700s. (Pintxo or pincho is the Spanish for spine.)
One of the main culinary contributions of the Moors was the introduction of cumin to the Spanish and Portuguese, who then took it to Latin America during their own conquests. When I first came across this recipe in My Basque Cuisine by Ash Mair, it reminded me of cumin-spiced lamb skewers from the Xinjiang province of western China. But when combined with pimenton, these pork skewers have a decidedly Spanish flavor. And if you like chorizo as much I do, you will love this dish.
Yield: 8 skewers
Prep Time: 10 minutes (plus 8-10 hours for marinating)
Cook Time: 20 minutes
Total Time: 30 minutes (plus 8-10 hours for marinating)
Adapted from: My Basque Cuisine by Ash Mair