Pinchos Morunos (Spanish Pork Skewers) - Spanish Sabores

Pinchos Morunos (Spanish Pork Skewers)

 

pinchos morunos recipe
Delicious Pinchos Morunos all marinated and ready for the grill!

 

Pinchos morunos are a welcome addition of spice and excitement to tapas menus all around Spain. These savory kebabs break the general rules of Spanish simplicity by soaking in a marinade of up to 20 different spices! The story behind this popular Spanish pincho is fascinating, and my recipe for these skewers is perfect any time of year.

Moorish pork kebabs might be a more literal translation of this typical Spanish pincho, but I believe Spanish pork skewers to be a better fit. The Moors didn’t actually eat pork, as it went against their Muslim beliefs. It was most likely the Christian Spaniards who invented the pork version, using similar spices to the ones found in traditional Moorish kebabs (usually made of lamb) and gave them their name.

History Lesson: The Moors were the Northern African Muslims who were of mixed Berber and Arab descent and conquered the Iberian Peninsula in the 8th century, sticking around until the end of the 15th. Their influence on Spanish culture is everywhere!

A true pincho Moruno is marinated in the spice blend known as ras el hanout, Arabic for “head of the shop”. The basic blend is often made up of cumin, oregano, coriander, turmeric, paprika, nutmeg, cayenne, peppercorn and cinnamon, but each shopkeeper adds their secret ingredients and make the blend their own.

This pincho Moruno recipe is the best I’ve found, resulting in juicy Spanish pork skewers that will have your mind wandering to southern Spain and Morocco.

must try foods in cordoba

Pinchos Morunos (Spanish Pork Skewers)

Lauren Aloise
These addictive Spanish pork skewers are called pincho morunos because of their fascinating history. The marinade is a delicious blend of spices and they make the perfect tapa!
4.79 from 14 votes
Prep Time 2 hrs 15 mins
Cook Time 15 mins
Total Time 2 hrs 30 mins
Course Appetizer
Cuisine Spanish
Servings 4 servings
Calories 417.42 kcal

Ingredients
  

  • 2 pounds of pork tenderloin cleaned of excess fat/veins
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon sweet Spanish paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 5 minced garlic cloves
  • 1/4 cup extra virgin olive oil
  • Juice of 1/2 a lemon for marinade
  • Lemon wedges for serving

Instructions
 

  • Trim the pork loin of excess fat and then cut into 1.5 inch cubes and put into a large freezer bag
  • Mix all spices, olive oil and lemon juice in a bowl and then pour over the pork cubes
  • Seal the bag and toss the spice mixture with the pork, then marinate in the fridge overnight (or a minimum of 2 hours)
  • Remove the marinated pork cubes and place on metal skewers with a little bit of space between each cube
  • Grill on a high heat until browned on the outside but just cooked through (don't overcook or they'll be dry!)
  • Rest the skewers for five minutes and serve with lemon wedges

Nutrition

Calories: 417.42kcalCarbohydrates: 5.41gProtein: 47.89gFat: 22.3gSaturated Fat: 4.64gCholesterol: 147.42mgSodium: 704.73mgPotassium: 998.11mgFiber: 1.76gSugar: 0.71gVitamin A: 881IUVitamin C: 8.84mgCalcium: 49.9mgIron: 4.24mg
Keyword Pinchos Morunos, pork kabobs, pork skewers
Tried this recipe?Let us know how it was!

This simple Spanish pork skewers recipe is a great addition to a summer barbecue or a Spanish style tapas party. If you make extra ras el hanout spice blend, you can use it in other dishes too!

Have you tried pinchos morunos in Spain? Where?

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Traditional pinchos morunos are one of the most popular tapas in southern Spain. The northern African spice blend is deliciously exotic, and the skewers themselves are super easy to put together. Here's how to make my favorite Spanish pork skewers recipe—a guaranteed hit! #Spain #tapas

Comments

  1. I first tried pinchos morunos when I was in Zamora (Castilla y León) last fall. I was really amazed at how tasty and juicy they were! Plus, one ración that I shared with some locals had some subtle white cheese melted on top…soooooooooo good

  2. Holaaaaa!! Soy una gran admiradora de tu blog de recetas americanas. Gracias a ti, he aprendido a preparar una sopa de almejas deliciosa! Me encanta la gastronomía de Nueva Inglaterra y descubrir platos nuevos. Gracias por tu maravilloso blog y escribe más cositas de tu tierra por favor! Te escribo aqui porque he visto que esta actualizado. Felicidades por la super bowl!! Ganaron los Patriots!!!! Muchos besos!!!

  3. 4 stars
    I have lived in Andalucia for many years and love their version of pinchos – sometimes called pinchitos (cute huh!).
    Their recipe is much less fussy and consists of salt, pepper, olive oil, lemon juice and cumin. I’m making them tonight as when I’m in England I miss Spanish food so much 🙂
    Great recipe for the Moruno version though

      1. We lived just across the bay from Cadiz for almost 5 years, in the Valdelagrana part of El Puerto de Santa Maria. Pinchitos have been a favorite of my family for over 40 years now. I am making them tonight! 🙂

          1. Amazing coincidence! We lived on Calle Jerez, near the N-IV highway. One afternoon, we joined a crowd of locals lining the highway to see King Juan Carlos drive by, returning from a visit to Cadiz.

          2. 5 stars
            I was in the Navy and stationed in Rota. Pinchitos were a tapa staple. Always our first tapa stop, and then, the last stop of our tapa tour! I’m going to make them for our Fourth of July celebration dinner.

  4. 5 stars
    A hit with everyone in my house. Served with a West African style rice and a spicy yogurt dip for the meat. Yogurt, siracha, cumin, and salt. Best meat on a stick I’ve ever had!!! We had leftover pork and made it two days in a row.

  5. 5 stars
    My ex and I used to live in Puerto near the Plaza DE toros. We tried pic hits a few times but to be honest, they weren’t our favorites. Too over done and dry
    I came back to the States and tried the version by Penelope Casas. Once I was in control of the doneness, I fell in love with them. Raised my kids on them each and every summer. Thanks for the memories.

  6. 4 stars
    Made these for dinner last night. Overall good 🙂 I think they could have used some heat (maybe a bit of cayenne) and more flavor, but I only marinated them for a scant 2 hours. I’ll try to plan better next time. Like another reviewer, I made a yogurt sauce, with yogurt, siracha, cumin, salt, and a little sugar. It added a bit of that needed heat, and I’d recommend making a sauce to anyone who makes this. Changes I made: No cinnamon (I don’t like it), didn’t skewer (just cooked in chunks) and cooked under the broiler for a few minutes each side. Thanks for the recipe!!

  7. I first tried pinchos morunos at Restaurant Barcelona Tapas in Puerto Vallarta Mexico. I’m going to make your recipe tonight and serve it with an onion and blue cheese tart and some tomatoes, melon and basil in green olive oil.

  8. 5 stars
    The best Pinchos Morunos I ever had are being made fresh every evening by a father and son team at a place called Café Iruña in Bilbao, Spain. They use a charcoal grill inside the bar that vents out into the street and the smell draws you inside like magic. They serve the pinchos with slices of fresh baguette and at the bar they will draw you a small glass (in Basque: “zurrito”) of ice-cold beer to go with it … Heaven!

  9. 5 stars
    I lived in Torrejon, just outside of Madrid, for two years back in the 80′ and loved the pinchos sold by the street vendors at the many festivals we attended. Some of the vendors used to have wine skins and they would shoot the wine in a big arc right into your mouth! They were pretty skilled in hitting the mark but you would always end up wearing some! Badge of honor!

  10. 5 stars
    Absolitely delicious.. I will make these at my Spanish market stall in Barnes. That said I couldn’t help raising an eyebrow at seeing both the word Moorish and pork in the same sentence.. Absolutely divine – might even try with marinated chicken thighs with the fat trimmed off.

  11. 5 stars
    No I wasn’t named after them lol
    But we used to own a few Spanish restaurants in London, my father’s recipe was very similar to this one but he used double the oil double the sweet paprika and a table spoon of smoked paprika,
    Always served on a bed of lettuce which took on the flavour plus the lemon juice and salt which made a tasty garnish

  12. 5 stars
    Awesome! It was worth shovelling out the BBQ and cooking in -15 degree weather. Took a double recipe to a potluck and it was the first dish to run out. Enjoyed by all.

  13. Hi I lived in the mountains of Andalucia for quite some time, and I was fortunate that my Spanish friends shared recipes with me. Their mix for pinchos was pretty simple. Cumin, tomilo (thyme) garlic, pimento dulce (sweet paprika), coriander, black pepper and salt. Strangely enough I am making them tonight for our evening meal, the component parts are marinating as I type. I am adding mushrooms, celery, courgette, tomato. Not strictly authentic, however it is not frowned upon. Makes a meal just by itself, but having squashed garlic and cheese potatoes and corn on the cob, I am now starving…lol

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