Pinchos Morunos are a delicious tapas dish served in the Andalusia region of southern Spain. This region was under Moorish rule from the 8th through the 15th century, and their influence can be found everywhere, including in the food! Pinchos Morunos is a grilled pork skewer recipe that combines a delicious mix of both Spanish and North African spices. The recipe can be used as either a tapas dish or even as a main course. Join Eric from Simply Elegant Home Cooking as he demonstrates this delicious recipe!

Ingredients:
-1 pound pork tenderloin (or substitute chicken or other proteins)
-2 teaspoon hot Spanish paprika
-1/2 teaspoon ground cloves
-1 teaspoon dried oregano leaves
-2 teaspoons roasted cumin
-1 teaspoon roasted coriander
-1 teaspoon ground turmeric
-1/2 teaspoon ground cinnamon
-1 pinch Spanish saffron threads (optional)
-1/2 teaspoon ground nutmeg
-1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
-3 garlic cloves
-1/8 cup Spanish extra virgin olive oil
-1/2 lemon, juiced

Directions:
-Finely mince the garlic cloves and add them to a mortar and pestle. Use the pestle to mash the garlic until a paste is formed.
-Add in the dried oregano leaves and the Spanish saffron, and continue to mash until the oregano and saffron dissipates into the paste.
-Add in the rest of the spices along with the lemon juice and Spanish extra virgin olive oil. Continue to mash, making sure to use the pestle to scrape at any bits that have accumulated into the walls of the mortar.
-Cut the pork tenderloin in half lengthwise, then cut into large, bite-sized pieces.
-Combine the spice, olive oil and lemon juice mixture into a bowl with the pieces of pork. Use your hands to thoroughly mix until all surface area of the pork is coated in the spice mixture.
-Cover with plastic wrap and place the bowl in the fridge to allow the pork to marinate for at least 2 hours. Leaving the pork to marinate all day or even overnight will allow it to soak up even more flavor.
-Feed the pieces of pork onto metal or wooden skewers. It is a good idea to presoak wooden skewers in water for 15 minutes.
-Grill the pork skewers over very hot coals for about 4-5 minutes per side. This should be enough time to develop charring on the exterior, while keeping the inside tender and juicy.
-Serve the pinchos morunos and enjoy!