Pinchos Morunos (Spanish Pork Skewers)
These mouthwatering Spanish pork skewers are called pinchos morunos because of their fascinating history. The marinade is a delicious blend of spices, making these the perfect flavorful tapa!
Servings: 4
Ingredients
- 2 pounds pork tenderloin, cleaned of excess fat and veins
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon sweet Spanish paprika
- 1 teaspoon ground turmeric
- 1 teaspoon oregano
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- 5 cloves garlic, minced
- ¼ cup extra virgin olive oil
- juice of half a lemon for marinade
- lemon wedges for serving
Instructions
- Trim the pork loin of excess fat, and then cut into 1½ inch cubes. Place the meat in a large freezer bag.
- Mix the spices, olive oil, and lemon juice in a bowl, and then pour it into the bag of pork.
- Seal the bag and massage the pork until it’s coated in the marinade. Marinate in the fridge overnight, or for a minimum of 2 hours.
- Remove the marinated pork cubes from the marinade and place on wooden or metal skewers. Leave a little bit of space between each cube of meat.
- Grill on a grill or in a cast iron skillet over a high heat until browned on the outside but just cooked through. The meat should have an internal temperature of 145°F (62°C). Be careful not to overcook, or they’ll be dry!
- Rest the skewers for 5 minutes, then serve hot with lemon wedges and enjoy.
Notes
- Try making these skewers with chicken or lamb instead of the pork; it’s equally delicious!
- Experiment with different spices in the marinade based on your tastes and preferences.
- Let the marinated pork warm up for a few minutes at room temperature before cooking for tender, juicy results.
- Leftover pinchos keep in the fridge in an airtight container for up to 3 days. Take them off the skewers if storing for more than 24 hours.
- Freeze leftover pinchos for up to 3 months. Be sure to remove from the skewer before freezing.
