These spicy tidbits are served in Spain as a tapa (appetizer) but we prefer this as a main dish served with couscous and fresh vegetables (red and green peppers, carrots and onions) quickly sautéed in olive oil. Although now considered Spanish, this dish originated with the Moors who invaded Spain in 711 AD.
In a small frying pan, place the first 8 ingredients and heat over low heat for 3 minutes, until fragrant.
Marinating the meat:
Place the meat in a zip-lock bag and pour in the marinade.
Cooking the meat:
Preheat the grill or broiler.
Transfer to platter and serve with lemon wedges.
The original recipe calls for pork which is a favorite among the Spanish and much cheaper. However, since the recipe is Moorish in origin, the traditional meat would have been lamb. Either makes a delicious dish, so use whichever you prefer or have available.
If you find typographical errors or have any other problems when looking at the site please send the Webmaster e-mail describing the problem and the page involved.
Copyright © 2000-2009 Jim Seavey and Verna Norris
All Rights Reserved