These Moorish skewers are a popular tapas in Andalucia, Spain. You will need 4-8 skewers, depending on their length, and could use lamb instead of pork if preferred. The recipe is from ” Moro:the Cookbook” by Sam and Sam Clark.
Cut the pork fillet in half lengthways and then into 3 cm cubes. Flatten the cubes slightly.
Place the meat in a large mixing bowl and add the marinade dry spices, garlic, saffron infused water, oregano, bay and vinegar and mix thoroughly.
Add the olive oil, toss again and leave in the fridge for 2 hours to marinate.
Its best to grill these over charcoal so light a barbecue 30 minutes before cooking, or you can use a smoking hot griddle pan. Thread the pork on to the skewers.
Grill over a high heat for about 2 minutes on each side or until slightly charred on the outside but still juicy inside.
Season with salt and pepper and serve with salad and perhaps some pickled chillies.