Spanish Pork Pinchos Morunos Recipe
Stuff on sticks is always a pleasure and pinchos morunos are delicious Spanish skewers that feature a heavily spiced marinade with Moorish influences, my version uses soft and tender pork tenderloin and aside from the marinade time, they will take around 15-20 minutes of "active" cooking and preparation time.
Servings 2 Servings
Calories 610kcal
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.
Nutrition
Serving: 1 | Calories: 610kcal | Carbohydrates: 7g | Protein: 67g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 26g | Cholesterol: 183mg | Sodium: 803mg | Fiber: 3g | Sugar: 1g
