Pinchos Morunos (Spiced Grilled Pork Skewers)
The Quirky Foodster Team
Ingredients
- Pork loin, cubed — 600 g (1.3 lb)
- Garlic cloves, minced — 2
- Ground cumin — 1 tsp
- Sweet paprika — 1 tsp
- Ground coriander — 1/2 tsp
- Cayenne pepper — 1/4 tsp
- Olive oil — 60 ml (1/4 cup)
- Lemon juice — 1 tbsp
- Salt — to taste
Method
- In a bowl, combine garlic, cumin, paprika, coriander, cayenne, olive oil, lemon juice, and salt to make a marinade.
- Add the pork cubes and toss thoroughly to coat. Cover and marinate in the fridge at least 2 hours, or overnight for best flavour.
- Thread the pork onto skewers, dividing evenly.
- Grill over high heat or on a hot griddle for 8-10 minutes, turning occasionally, until charred and cooked through.
- Serve hot with lemon wedges and bread.
Introduction: Pinchos morunos, meaning 'Moorish skewers', trace back to Spain's centuries of Moorish influence, blending North African spicing with Spanish grilling traditions.
Cultural Background: Pinchos morunos, meaning 'Moorish skewers', trace back to Spain's centuries of Moorish influence, blending North African spicing with Spanish grilling traditions. Small cubes of marinated pork are threaded onto skewers and cooked quickly over high heat, a favourite at street fairs and bars.
Tips: Marinate as long as possible for deeper flavour. If using wooden skewers, soak them in water beforehand to prevent burning.
Variations: Chicken or lamb can be substituted for pork; a squeeze of extra lemon at serving brightens the spices.
Nutrition: Approx. 310 kcal, 30g protein, 2g carbohydrate, 20g fat per serving. 45 Spain — World Cookbook Project Full Recipes
FAQs:
Q: Can this be made ahead?
A: Yes, the pork can marinate up to 24 hours in advance for maximum flavour.
Q: What's the best way to cook these without a grill?
A: A hot cast-iron griddle pan works very well indoors.
- Pork loin, cubed — 600 g (1.3 lb)
- Garlic cloves, minced — 2
- Ground cumin — 1 tsp
- Sweet paprika — 1 tsp
- Ground coriander — 1/2 tsp
- Cayenne pepper — 1/4 tsp
- Olive oil — 60 ml (1/4 cup)
- Lemon juice — 1 tbsp
- Salt — to taste
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