Pinchos Morunos (Spanish Moorish Pork Skewers)
If you’re craving big flavour with minimal effort, Pinchos Morunos (Spanish Moorish pork skewers) are the dish to make. Originating from the Moorish influence in southern Spain, these paprika‑rich pork skewers are all about bold, smoky spices, tender meat and sunshine‑holiday vibes. The marinade does most of the work: garlic, cumin, smoked paprika and a splash of lemon create a warm, aromatic coating that caramelises beautifully as the pork cooks, leaving the meat juicy and full of flavour.
They’re incredibly simple to prepare, just marinate, thread and cook and they’re just as good on the barbecue as they are in a hot griddle pan or the air fryer. Ready in minutes and perfect for weeknight dinners, summer barbecues or a relaxed tapas spread, Pinchos Morunos are one of the easiest ways to bring bright, sunny Spanish cooking to your kitchen.
Serving Suggestions for Pinchos Morunos (Spanish Moorish Pork Skewers)
- Patatas bravas
- Pan con tomate
- Tortilla Española
- Padrón peppers
- Spanish rice (saffron or paprika‑tinted)
- Tomato & red onion salad with sherry vinegar
- Cucumber, mint & lemon salad
- Mixed leaf salad with orange and toasted almonds
- Charred sweetcorn salad with lime and coriander
- Aioli
- Smoky paprika mayo
- Warm flatbreads or pittas
- Crusty baguette
- Chorizo cooked in cider
- Marinated olives
- Manchego with quince paste
- Garlic mushrooms
- Lemon wedges
- Fresh herbs (parsley or coriander)
- Extra drizzle of olive oil
Pinchos Morunos (Spanish Moorish Pork Skewers)
Equipment
- 4 skewers (if using wooden, you will need to soak them for 30mins before using)
Ingredients
- 500 g pork tenderloin cut into 2–3cm cubes
- 3 tbsp olive oil
- 3 garlic cloves crushed
- 2 tsp sweet smoked paprika
- 1 tsp ground cumin
- ½ tsp dried thyme
- 1 tsp dried oregano
- ½ tsp turmeric
- ½-1 tsp chilli flakes or hot paprika
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh parsley chopped (optional)
Instructions
- In a bowl, mix together the olive oil, garlic, paprika, cumin, thyme, oregano, turmeric, chilli, lemon juice, salt, and pepper until you have a thick paste.
- Add the pork cubes and coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight for deeper flavour.
- Thread the marinated pork onto skewers, packing pieces snugly. Reminder : If using wooden skewers, soak them in water for 30 minutes.
- Heat a grill, BBQ, or griddle pan over medium high heat. Cook skewers for 8–12 minutes, turning often, until charred in spots and cooked through.
- Scatter with chopped parsley and serve with lemon wedges, crusty bread, or a simple salad