Pinchos morunos are heavily spiced Spanish meat skewers with Moorish influences, I use pork tenderloin, and they are cooked on a griddle pan.
These pork kebabs are easy to make, but they do benefit from a long marinade time (overnight if possible), but they cook in right around 10 minutes.
Spanish Pork Skewers
I've said it before, and I'll say it again, I love eating food off sticks. I have no idea why; it was never part of my "youth", but now I'm all over this sort of stuff.
I've got recipes for the obvious stuff like chicken tikka kebabs and lamb souvlaki and more unusual dishes like Persian joojeh kebabs and duck and marmalade kebabs.
My latest kebab squeeze are these pinchos morunos, Spanish pork skewers with Moorish influences.
Pork tenderloin is marinated in loads of spices, many of which form the basis of a spice blend called ras el hanout. Then, they are threaded onto skewers and cooked in a griddle pan for 6-8 minutes.
Pork tenderloin is a beautiful meat that is really tender when cooked quickly, and whilst there is a load of spices in use here, the pork is still the underlying flavour.
I've bundled this recipe with a quick and simple, lightly spiced parsley and sherry vinegar salsa or sauce... ain't I good to you?
Frequently Asked Questions
How long is it best to marinate the pork?
I like to marinate the pork overnight to get the very best flavour.
However, if I am marinating it overnight, I do not add the salt until I am ready to cook. This is because salt draws out moisture and can dry out the pork.
Can I use a different cut of pork?
You can, but using loin or shoulder means that you need to cook the meat a little longer. It will also not be as soft and tender as pork tenderloin.
Can I use fresh garlic instead of garlic granules?
Yes, you can add 2-4 mashed garlic cloves to the marinade instead of the granules.
Can I cook these in an oven or air fryer?
Yes, these cook perfectly well in an oven or an air fryer, but the timings will change significantly, and you will not get the same "charring".
I would cook them in an air fryer for 12-15 minutes at 200°C or 390°F. Check that the pork has reached 63°C or 145°F before serving.
If you want to cook them in the oven, place them on a grid and cook at 220°C or 430°F for 18-20 minutes. Again, check that the pork has reached the desired temperature before serving.
Serving Suggestions
Aside from the lovely parsley "salsa, I've paired this pinchos moruno recipe with some lemon-roasted potato wedges in the pictures on this page.
They are the same as the potatoes I pair with my Greek lamb chops, but I replaced the mint and oregano with thyme and rosemary.
But they are also awesome served stiffed in flatbreads and some roasted vegetables and the parsley sauce. Any veggies would do, but escalivada, Catalan roasted vegetables, would be great and in keeping with a Spanish theme.
Rice is another nice option, and this Spanish-influenced rice would be awesome.
I'm never worried about crossing borders when I think about food pairings. These Spanish pork skewers would be awesome served with some Cypriot pourgouri.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- Griddle pan.
- Kitchen tongs.
- Chopping board.
- Kitchen knife.
- Mini blender (for the parsley sauce/salsa).
- A combination of weighing scales, measuring cups and spoons.
- Skewers, I prefer bamboo skewers.
- Quick-read meat thermometer (optional).
Spanish Pork Pinchos Morunos Recipe
Ingredients
For the Pinchitos:
- 500 g Pork Tenderloin 18oz
- 3 tablespoon Olive Oil
- 1 tablespoon Lemon Juice
- 1 teaspoon Sweet Paprika
- 2 teaspoon Smoked Paprika
- 1½ teaspoon Garlic Granules
- 1½ teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- ½ teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- ½ teaspoon Turmeric
- ⅛ teaspoon Ground Cinnamon
- ⅛ teaspoon Nutmeg
- ⅛ teaspoon Cardamom Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
For the Parsley Sauce:
- 20 g Parsley ¾-1 Cup
- 1 Jalapeno Chilli Pepper
- 1 Garlic Clove
- 2 tablespoon Olive Oil
- 1 tablespoon Sherry Vinegar
- 1 Pinch of Salt
Instructions
- Add all of the spices for the pinchitos into a bag and give them a good mix.
- Trim any silverskin or fat from the pork tenderloin, then chop the meat into 25-35mm (1-1½) cubes, add them to the marinade, massage well, then place in the fridge to marinade for at least 2 hours, overnight is better. If you are marinating overnight, do not add the salt; add it just before cooking.
- About 30 minutes before you are ready to serve soak your skewers (if you are using bamboo) in cold water, then thread the meat onto the skewers.
- If you are making the parsley sauce, peel the garlic clove and remove the seeds from the cilli and place them in a mini blender, with the rest of the ingredients and pulse to form a vibrant paste.
- Heat a griddle pan over a high heat, then add the skewers and cook for 3-4 minutes on each side.