Pinchos morunos
Pinchos morunos, from above
Non vegAndalusia

Pinchos morunos

Pork skewers in cumin, paprika and coriander. Andalusia's tapa with a Moorish accent.

30 minTime
34 gProtein each
mediumSpice
Moorish skewers2 chapters · 1 min read

Make it your way

Grandma's wayAndalusian spiced pork skewers.
The original
647kcalsame
34 gproteinsame
3 gfibresame
30minutessame

Pinchos morunos.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pork700 g pork shoulder, in 2 cm cubes
Olive oil3 tbsp
Garlic3 cloves, crushed
Paprika1 tbsp, half smoked
Cumin powder (ground cumin)1½ tsp
Coriander powder (ground coriander)1 tsp
Dried oregano1 tsp
Dried thyme½ tsp
Turmeric (ground turmeric)a pinch
Lemon juice1 tbsp
Flat leaf parsleychopped
Baguette (french bread roll)bread, to serve
Saltto taste

Method

5 steps
  1. 1Mix oil, garlic, spices, lemon and salt into a paste.
  2. 2Coat the pork and marinate for at least 2 hours or overnight.
  3. 3Thread onto skewers, 5 or 6 pieces each.
  4. 4Grill or griddle on high, turning, until charred and cooked through.
  5. 5Scatter parsley and serve with bread and lemon.
Serve it like this

Serve the skewers on a wooden board with lemon wedges and slices of bread, with a glass of something cold.

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Make it a meal

What goes with Pinchos morunos: a bread or rice, a side, something to drink and something sweet.

On the side Gazpacho15 min
On the side Ajo blanco15 min
A little snack Patatas bravas45 min
To drink Sangria15 min
To drink Virgin sangria15 min
Something sweet Crema catalana30 min
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