In April of 711, the Arab governor of Tangiers, Tariq ibn-Ziyad, crossed the strait between what are now Morocco and Spain with an army of 10,000 Berbers. At the time the Iberian peninsula was ruled by the Goths and their king, Roderick, took an army south to repel the Moorish invader, but Tariq and his troops defeated Roderick’s army in a battle near the River Guadalete.

Tariq’s army then followed the old Roman roads north to the Goths’ capital city, Toledo, taking the cities of Ejica and Cordoba along the way. Resistance was minimal, whether reduced by Tariq’s intimidatory propaganda (reportedly he’d had group of prisoners cut into pieces and their flesh boiled in cauldrons) or not. The invasion had been ordered by Musa, the governor of North Africa, who joined the invasion the following year with another Berber army of 18,000 — including a large number of Arab officers. Musa took Medina Sidonia, Seville, and Merida, where a last stand by the Goths failed. And that was more or less that for the next 700 years until the Christians defeated the Moors and drove them out.

Close your eyes and taste the spices swirling across your tongue.

To this day traditional Spanish architecture shows a clear Moorish influence — so does the cuisine.

Called Pinchos Morunos (Moorish Pointed Stick or Thorns), this recipe, adaped from the Williams-Sonoma Web site, highlights the Moorish influence on Spanish cooking. The Moors didn’t eat pork but the Spaniards have, apparently, always loved eating pig. I can imagine the marinade with lamb, but judging by the results I’m positive it has been tweaked over the centuries to specifically complement pork.

These bites of pork are extraordinarily good. Close your eyes and taste the spices swirling across your tongue. One moment they stamp on your taste buds — a Flamingo dancer pounding a rhythm of sensation, hard heels beating a tattoo with skirts flouncing. Then the flouncing skirts morph into swaying silks and delicate veils and the erotic languor of a belly dance caresses your tongue. Two cultures, choreographed into a seamless dance across the palate. Romancing the nose. Seducing the belly.

Moorish Pork Kabobs (Pinchos Morunos)
Serves 8.

1/2 cup olive oil
3 tbsp ground cumin
2 tbsp ground coriander
1 tbsp sweet paprika
1 1/2 tsp cayenne pepper
1 tsp ground turmeric
1 tsp dried oregano
1 tsp salt, plus more, to taste
1/2 tsp freshly ground black pepper
2 lb pork shoulder, cut into 1-inch cubes
2 tbsp minced garlic
1/4 c chopped fresh flat-leaf parsley
1/4 c fresh lemon juice

Combine the olive oil, cumin, coriander, paprika, cayenne pepper, turmeric, oregano, salt, and pepper in a small skillet over low heat. Cook until warmed through and fragrant, about 3 minutes. Remove from the heat and let cool to room temperature.

Place the pork pieces in a bowl and rub with the spice mixture. Add the garlic, parsley and lemon juice and toss well. Cover and refrigerate overnight.

Preheat a cast-iron grill pan over medium-high heat, or prepare a hot fire in a grill.

Thread the meat onto skewers and season with salt. Grill on all sides until just cooked through, 12 – 15 minutes total.

Technorati: Food | recipe | pork | pork kabobs | spain | morrocco | pinchos morunos

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