Go Back
+ servings
Spanish pork skewers on a white plate with lemon wedges.

Pinchos Morunos (Spanish Pork Skewers)

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!
4.87 from 23 votes
Print (images optional) Pin
Course: Appetizer
Cuisine: Spanish
Prep Time: 2 hours 15 minutes
Cook Time: 15 minutes
Total Time: 2 hours 30 minutes
Servings: 4 servings
Calories: 417.42kcal


  • 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


  • 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


Ingredient 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!
To Store
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 the meat from the skewer and freeze for up to three months.


Calories: 417.42kcal | Carbohydrates: 5.41g | Protein: 47.89g | Fat: 22.3g | Saturated Fat: 4.64g | Trans Fat: 0.08g | Cholesterol: 147.42mg | Sodium: 704.73mg | Potassium: 1022.59mg | Fiber: 1.78g | Sugar: 0.71g | Vitamin A: 898.54IU | Vitamin C: 9.22mg | Calcium: 56.46mg | Iron: 4.28mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!