Pincho Moruno (Moorish Style Kabobs)

My husband found this recipe in The Foods & Wines of Spain by Penelope Casas.  He had to buy the book when he saw that Penelope wrote about having Pinchos at the same tapas bar we had - at the Bar Espuela on the Plaza Santa Ana in Madrid.  She has street cred, or should that be kitchen/bar cred?

We sometimes saute the pork with a little olive oil rather than grilling.  It's not traditional, but the meat seems to be a little more moist.  If grilling, be careful not to overcook.

Ingredients

6 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon thyme
3/4 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon crushed red pepper
1 bay leaf, crumbled
1 teaspoon minced parsley
freshly ground pepper

1 lb. lean pork, cut in  3/4 - 1 inch cubes. (We like to use pork loin)

Directions

Mix all ingredients except pork in a large bowl.  Add the meat cubes and stir to coat.  Cover and refrigerate several hours or overnight, stirring occasionally.  Thread on skewers; grill until well browned, but juicy.

Also an excellent main course.  Make the pork cubes larger, serve with mashed potatoes, and a green vegetable.