Pinchos Morunos (Spanish Moorish Pork Skewers)
Pinchos Morunos skewers with charred, paprika‑spiced pork pieces, glistening from the marinade, creating a warm, aromatic plate that looks juicy, golden and perfect for tapas‑style serving.
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