Pinchitos morunos (little pork skewers)

There is a lovely brightness to the marinade for these pinchitos morunos. We have enjoyed these many a time in Spain and as Moro is one of my favourite London restaurants, I was happy to see this recipe in their first cookbook.

As long as you avoid overcooking it, pork loin is an excellent meat to barbeque. Served with a tossed salad, this made a lovely, light evening meal, eaten outdoors.

Pinchitos morunos
(makes 12 small skewers)

• 500g pork fillet
• 1 pinch of saffron
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/2 tsp fennel seeds
• 1 tsp smoked paprika
• 2 garlic cloves
• 1/2 tsp salt
• 1 tsp dried oregano
• 1 bay leaf, crumbled
• 1 Tb red wine vinegar
• 1 Tb olive oil

1. Cut the pork fillet into one-inch cubes.
2. Soak the saffron in a couple of tablespoons of hot water.
3. In a mini-chopper, blend the saffron and water, cumin seeds, coriander seeds, fennel seeds, smoked paprika, garlic, salt, oregano, bay leaf and vinegar until smooth.
4. Pour over the meat, and mix well. Add the olive oil and mix again, then leave to marinate in the fridge for a couple of hours.
5. Heat the barbeque or grill to medium high. Thread the meat onto small skewers, then cook for a couple of minutes a side, until charred but still juicy.

Family score: 8.5 out of 10

Tags: finger food, gluten-free, pork, Spanish food