Pinchos Morunos, also known as Moorish skewers or Spanish pork skewers, are a beloved dish in Spanish cuisine, particularly popular in the southern regions of Spain such as Andalucia. Pinchos Morunos consist of bite-sized pieces of marinated pork, typically threaded onto skewers and grilled until slightly charred, but maintaining a juicy, tender interior.
This dish has its origins in the Moorish past of Spain. The Moors were the ones who brought spices and cooking techniques to the Al Andalus Empire. The term “moruno” or “Moorish” in Pinchos Morunos reflects this historical connection, as the dish is believed to have originated during this period and bears the influence of Moorish culinary practices. The marinade used in Pinchos Morunos typically includes a blend of spices such as cumin, cinnamon, and coriander – which were introduced to Spain back in the 8th century.
Today, Pinchos Morunos remain a popular tapas dish in Spain and in this article, I am going to teach you how easy it is to make them at home.
The Ingredients for the Pinchos Morunos Recipe
At the heart of this Pinchos Morunos recipe lies tender pork tenderloin, a versatile cut known for its tenderness and ability to absorb flavours. To infuse the pork with the distinctive taste of Spain, I used a mix of aromatic spices, including spicy pimenton (spicy paprika), cumin, oregano, and cinnamon. Ground coriander adds a subtle citrusy undertone, while turmeric gives the dish its distinctive colour. To finish the marinade I also added fresh garlic, finely chopped onions, lemon juice to help tenderise the meat, and I bound everything with olive oil. I also made sure to season with salt and pepper and add fresh parsley for an extra layer of freshness.
The marinade for Pinchos Morunos is different from household to household, and from restaurant to restaurant. Everyone has their own recipe. You can even buy a ready mix in the supermarket – but I would advise against it, as fresh spices are always more fragrant than a jar of all in one.
How to Make Spanish Pork Skewers
First, prepare the marinade for the pork by combining spicy pimenton, oregano, cumin, turmeric, ground coriander, minced garlic, finely chopped onion, cinnamon, black pepper, salt, chopped parsley, olive oil, and lemon juice. Marinate the pork tenderloin pieces in this mixture for at least 6 hours, allowing the flavours to infuse the meat.
Thread the marinated pork onto skewers and grill them until cooked through, with a slight char on the outside. Make sure they are cooked by checking the interior temperature with a kitchen thermometer. This should be 63 degrees (145.5F) for medium rare, 71 degrees (160F) for medium and 77 degrees (170F) for well done.
Once cooked to perfection, remove the skewers from the grill and serve them hot, garnished with a sprinkle of fresh parsley. These Spanish pork skewers are best enjoyed alongside other tapas such as patatas bravas, green salad or crusty bread and obligatory a glass of Spanish wine.
Notes and Tips
- For tender and juicy pork skewers, ensure not to overcook the meat on the grill. Aim for medium rare rather than well done.
- Experiment with different spice blends and marinades to customize the flavour profile of your Pinchos Morunos according to your preferences.
- If using wooden skewers, soak them in water for at least an hour before grilling to prevent them from splintering or catching fire.
- Don’t rush the marinating process. Allowing the pork to marinate overnight enhances the depth of flavour and ensures a more tender and succulent end result.
Pinchos Morunos – Spanish Pork Skewers
Ingredients
- 300 gr pork tenderloin
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 tsp pimenton picante spicy paprika
- 1/2 tsp pimenton dulce sweet paprika
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tsp black pepper
- 1 lemon juice only
- 2 tbsp olive oil
- parsley to taste
- salt to taste
Instructions
- Make a marinade by mixing the paprika, oregano, cumin, turmeric, ground coriander, minced garlic, finely chopped onion, cinnamon, black pepper, salt, chopped parsley, olive oil and lemon juice.
- Cut the pork into medium size pieces.
- Add the marinade over the pork and massage the meat, so make sure it’s all covered.
- Let it rest in the fridge for 6 hours or overnight.
- Prepare the skewers. If you are using wooden ones, make sure to soak them for an hour before grilling.
- Arrange the meat on skewers, one piece over another.
- Grill on a hot grill or a barbecue until they are cooked. A little bit of charring is fine, especially if you are using a coal grill.
- Serve them hot.
FAQ:
Can I use other types of meat for these skewers?
While pork tenderloin is traditional for Pinchos Morunos, you can certainly experiment with other meats such as chicken or beef.
Can I grill these skewers indoors if I don’t have access to a barbecue?
Yes, you can grill the skewers on a stovetop grill pan or in the oven under the broiler for similar results. As it was too cold outside to fire up the barbecue, I grilled mine on an electric grill.
How long should I marinate the pork for the best flavour?
Marinate the pork for at least 6 hours, or preferably overnight, to allow the flavours to fully infuse into the meat.
Can I prepare the skewers in advance?
Yes, you can prepare the skewers in advance and refrigerate them until ready to grill.
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