One of my favorite tapas recipes is pinchos morunos: delicious Spanish pork skewers that are marinated in a flavorful spice blend. Marinate them in advance to make a perfect quick dinner!
Looking for more pork tapas for a delicious dinner? Try these Spanish meatballs (albondigas) and this Córdoba favorite: flamenquines cordobeses, or fried pork roll.
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Introduction
Spanish pork skewers, called pinchos morunos in Spanish, owe their name to the Moors. These North African Muslims ruled Spain from the eighth to the fifteenth century. Since they avoided eating pork, they made these delicious skewers with lamb.
It's likely that Christian Spaniards created the pork version, using similar spices to traditional Moorish kebabs. These skewers are marinated in ras el hanout, a spice blend featuring cumin, oregano, coriander, turmeric, paprika, nutmeg, cayenne, peppercorn, and cinnamon.
The Moors have left an enduring mark on Spanish culture, and these juicy Spanish pork skewers are a flavorful way to experience their influence on Spain's cuisine. Each bite will bring you the flavor of southern Spain and Morocco!
Ingredients
Curious what you need to whip up a mouthwatering batch of Spanish pork skewers? Fortunately, pinchos morunos don't take a lot of ingredients, and they're customizable to your tastes!
- Pork: Use fresh pork loin that's been trimmed of excess fat and veins. After marinating it in the spice mixture, let it warm up for a few minutes before cooking for the best results.
- Olive Oil: Like most Spanish dishes, one of the key ingredients is good quality olive oil. Here's more information about choosing a Spanish olive oil if you're curious.
- Lemon Juice: The citric acid in the lemon juice makes the pork tender when it's cooked. Use freshly squeezed juice for the best flavor.
- Spices: This is where pinchos morunos get fun! I recommend using a mixture of sweet Spanish paprika, cumin, coriander, turmeric, oregano, cinnamon, salt, and black pepper, but you can customize this based on your preferences.
See recipe card for full information on ingredients and quantities.
Substitutions
- Pork: Don't want to use pork? These skewers work beautifully using chicken or lamb as well.
- Spices: There is no exact spice blend you must use for these. Adjust as you like and get creative. Try two versions and make half and half. The recipe below is delicious, but you can make these your own!
How to Make Pinchos Morunos
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Trim the pork loin and cut it into cubes. (image 1)
- Place the meat in a large plastic bag. (image 2)
- Prepare the marinade by mixing together the spices, olive oil, and lemon juice until combined. (image 3)
- Pour the marinade into the bag and massage until the meat is coated. (image 4)
- Refrigerate for at least 2 hours. (image 5)
- When you're ready to cook the pork, take it out of the bag. (image 6)
- Place the pork cubes on metal or wooden skewers. (image 7)
- Meanwhile, heat the grill or a cast iron skillet. (image 8)
- Grill until cooked and juicy; the meat should reach an internal temperature of 145°F or 62°C. (image 9)
- Rest for 5 minutes before serving, then serve with lemon wedges. (image 10)
Recipe FAQs
Pinchos morunos translates to "Moorish skewers." They are a Spanish pork kebab (skewered meat) that's marinated with a spice blend called ras el hanout. The recipe originates in the Middle East, and is likely a remnant of Spain's Moorish history--though they would have originally been prepared with lamb. They are currently very popular throughout Spain, especially in the south, where they're common in Andalusia and Ceuta and Melilla.
It will depend on the size of your pork chunks and the heat of the grill. If you have cut the pork into 2-inch chunks and are using very high heat, you'll likely need only a few minutes per side. If using high-quality pork, you needn't worry about making sure the skewers are well done (medium to medium-well is fine). They should be fully cooked through but not overcooked, or they'll be dry.
You can store leftover pinchos in the fridge in an airtight container for up to three days. I recommend taking them off of the skewers if storing for more than 24 hours. You can also remove from the skewer and freeze for up to three months.
Serve
These pork skewers are perfect for a tapas feast! I like to pair them with lighter tapas such as gazpacho or marinated carrots, and vegetarian tapas like fried eggplant and honey or pimientos de padrón. See Spain's most popular tapas recipes for lots of other tasty ideas!
If you're serving them as part of a barbecue, you probably only need a simple ensalada mixta on the side.
Expert Tips
- Try making these with chicken or lamb instead of the pork; it's equally delicious!
- Experiment with different spices in the marinade based on your tastes and preferences.
- Let the marinated pork warm up for a few minutes at room temperature before cooking for tender, juicy results.
- Leftover pinchos keep in the fridge in an airtight container for up to 3 days. Take them off the skewers if storing for more than 24 hours.
- Freeze leftover pinchos for up to 3 months. Be sure to remove from the skewer before freezing.
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Pinchos Morunos (Spanish Pork Skewers)
Ingredients
- 2 pounds pork tenderloin cleaned of excess fat and veins
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon sweet Spanish paprika
- 1 teaspoon ground turmeric
- 1 teaspoon oregano
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- 5 garlic cloves minced
- ¼ cup extra virgin olive oil
- juice of half a lemon for marinade
- lemon wedges for serving
Instructions
- Trim the pork loin of excess fat, and then cut into 1 ½ inch cubes. Place the meat in a large freezer bag.
- Mix the spices, olive oil, and lemon juice in a bowl, and then pour it into the bag of pork.
- Seal the bag and massage the pork until it's coated in the marinade. Marinate in the fridge overnight, or for a minimum of 2 hours.
- Remove the marinated pork cubes from the marinade and place on wooden or metal skewers. Leave a little bit of space between each cube of meat.
- Grill on a grill or in a cast iron skillet over a high heat until browned on the outside but just cooked through. The meat should have an internal temperature of 145°F (62°C). Be careful not to overcook, or they'll be dry!
- Rest the skewers for 5 minutes, then serve hot with lemon wedges and enjoy.
Notes
- Try making these skewers with chicken or lamb instead of the pork; it's equally delicious!
- Experiment with different spices in the marinade based on your tastes and preferences.
- Let the marinated pork warm up for a few minutes at room temperature before cooking for tender, juicy results.
- Leftover pinchos keep in the fridge in an airtight container for up to 3 days. Take them off the skewers if storing for more than 24 hours.
- Freeze leftover pinchos for up to 3 months. Be sure to remove from the skewer before freezing.
Nutrition
Photography by Giulia Verdinelli
Darren Pincho
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
James Chick
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.
Lauren Aloise
Great idea and best of luck!!
Jocelyne
Very good recipe.. if I want to freeze it should I cook it first or freeze it with marinade and leave it raw?
Lauren Aloise
I would freeze raw and fully defrost (in the fridge) before cooking.
Jorge
I used lamb for this recipe. It is to die for.
Scott Galvin
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!
Debs
Had a friend who lived in andalusia and he always used lemon yogurt and loads of fresh mint as well
Thomas Buehler
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!
Lauren Aloise
Yes!! I've been there and agree- so good!
Lonny
Yes, Indeed the best ever! I am thinking they have a bit of curry in their marinade.
Не определено
These spicy pork skewers, or Pinchos Morunos, are inspired by Moorish cuisine.
Debbie
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.
Jim
Is paprika smoked or not?
Lauren Aloise
Depends on where it's from-- for this recipe, you can use either through-- personal preference!
Elizabeth
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!!
Lauren Aloise
Sound delicious! I also love spicy, but it is not at all traditional. Sounds really good with the sauce!
Donna
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.
Donna
Sorry for the typos. I should proofread.
Amy
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.
Lauren Aloise
Yum! Happy it worked!
Rhonda
These were delicious, and the spice blend/marinade was perfect!!!
Anthony
traditionally, are onions or tomatos ever added to the skewers along with the meat?
Lauren Aloise
Not usually! But it would taste just as good 🙂
Ben
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
Lauren Aloise
Yum! Yes my in-laws live in Cadiz and love pinchitos!
David Hanz
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! 🙂
Lauren Aloise
Just came back from Valdelagrana today-- my in-laws live there!
David Hanz
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.
Lauren Aloise
Wow! What a memory!
Gena
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.
Jessica (Barcelona Blonde)
Yum! I love pinchos morunos, but I had no idea so many different spices went into making them.
Lauren Aloise
Depends on the person, but yes-- they can be really complex mixes!
mon
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 gastronomÃa 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!!!
Lauren Aloise
Muchas gracias por el comentario tan bonito! Estoy trabajando mucho para intentar hacer un hueco para Recetas Americanas! Y me encanta el Clam Chowder también-- mi favorito!
Grace
Sounds delicious! As we have 3-4 feet of snow here at home , could they be made in the oven?
Lauren Aloise
Hmmm that might not be quite the same, but worth a shot!
Debs
Done in oven and lovely
Max
I'm gonna try to make these for my school class, wish me luck!
Trevor Huxham
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