One of my favorite tapas recipes is pinchos morunos — delicious Spanish pork skewers that are marinated in a flavorful spice blend. These are the perfect quick meal option, just make sure to marinate them in advance!
Pinchos morunos are a welcome addition of spice and excitement to tapas menus all around Spain. These savory pork 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.
History of Pinchos Morunos
Moorish pork kebabs might be a 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.
Key Ingredients
Key ingredients: Pork, lemon juice, olive oil, paprika, cumin, salt, pepper, coriander, cinnamon, turmeric, and oregano.
Ingredient Notes & Substitutions
- Pork: If you’ve tried these (or simply think they look great) but prefer to make them without pork, go ahead! These work beautifully using chicken or lamb as well.
- Spices: Here’s where it gets fun. There is no exact spice blend you must use for these. Adjust as you like — get creative. Try two versions and make half and half. The recipe below is delicious (and they’re my preferred proportions) but you can really make these your own!
Pinchos Morunos: Step by Step
These pork skewers are super simple to prepare — the hardest part is remembering to marinate them a couple of hours in advance!
Steps 1-2: Trim your pork loin and cut it into cubes. Place in a large plastic bag.
Steps 3-4: Prepare the marinade by mixing together the spices, olive oil, and lemon juice. Pour over the meat. Refrigerate for at least two hours.
Steps 5-6: When ready to cook, take the marinated pork out of the bag.
Steps 7-8: Place the pork cubes onto metal or wooden skewers. Heat the grill or cast iron skillet.
Steps 9-10: Grill until just cooked through, but still juicy. Then rest for five minutes before serving. Serve with lemon wedges.
Recipe Tips & FAQs
Pinchos morunos would translate 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 really depend on the size of your pork chunks and the heat of the grill. But if you have cut the pork into 2-inch by 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 24h. You can also remove from the skewer and freeze for up to three months.
Serving Suggestions
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 here.
If you’re serving them as part of a barbecue, you probably only need a simple salad on the side.
More Spanish Pork Recipes
If you love these delicious pork skewers, you’ll be sure to enjoy these dishes.
- Spanish Meatballs: A ground pork and chorizo sausage blend make these meatballs one of my most popular recipes!
- Pork Stuffed Peppers: One of my favorite easy stuffed peppers recipes, filled with ground pork.
- Flamenquines: This delicacy is a thin pork cutlet that’s filled with ham and cheese, then breaded, rolled, and deep fried.
- Pork Cheeks: These slowly braised Spanish pork cheeks are one of the most delicious tapas in Andalusia. They’re super easy to make at home!
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Pinchos Morunos (Spanish Pork Skewers)
Ingredients
- 2 pounds of pork tenderloin cleaned of excess fat/veins (1 kilo)
- 1 tablespoon ground cumin approx. 7 grams
- 1 teaspoon ground coriander approx. 2.5 grams
- 1 tablespoon sweet Spanish paprika approx. 7 grams
- 1 teaspoon ground turmeric approx. 2.5 grams
- 1 teaspoon oregano approx. 2.5 grams
- 1/2 teaspoon freshly ground black pepper approx. 1 gram
- 1/4 teaspoon ground cinnamon approx. .5 grams
- 1 teaspoon salt approx. 2.5 grams
- 5 minced garlic cloves
- 1/4 cup extra virgin olive oil (60 ml)
- 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
Notes
- Pork: If you’ve tried these (or simply think they look great) but prefer to make them without pork, go ahead! These work beautifully using chicken or lamb as well.
- Spices: Here’s where it gets fun. There is no exact spice blend you must use for these. Adjust as you like — get creative. Try two versions and make half and half. The recipe below is delicious (and they’re my preferred proportions) but you can really make these your own!
Nutrition
Update Notice: This post was originally published on January 30, 2015, and was republished with new text and photos on April 28, 2021.
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?
Photography by Giulia Verdinelli
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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 tambi̩nРmi 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