Pincho Moruno
Transport your taste buds to the vibrant streets of Spain with this tantalizing recipe for Pincho Moruno, a Moorish-inspired delight that’s perfect for grilling enthusiasts. These succulent skewers feature tender bites of marinated lamb or pork, infused with a fragrant blend of spices like cumin, coriander, turmeric, and both sweet and smoked paprika. Brightened with zesty lemon juice and fresh parsley, the marinade provides a bold yet balanced flavor that makes every bite unforgettable. Quickly grilled to perfection, these skewers boast a beautifully charred exterior while remaining juicy and flavorful inside. Whether served with crusty bread, a crisp side salad, or simply as part of a tapas spread, Pincho Moruno is an irresistible dish that’s easy to prepare and bursting with Spanish flair.
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Recipe Information
Ingredients
- 500 grams boneless lamb or pork
- 3 tablespoons olive oil
- 3 cloves garlic cloves
- 2 teaspoons ground cumin
- 1.5 teaspoons sweet paprika
- 1 teaspoons smoked paprika
- 1 teaspoons ground coriander
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons black pepper
- 0.25 teaspoons cayenne pepper
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 8 pieces wooden skewers
Instructions
Cut the meat into bite-sized cubes, approximately 2-3 cm in size, and set aside in a large bowl.
In a small bowl, prepare the marinade by combining olive oil, minced garlic, ground cumin, sweet paprika, smoked paprika, ground coriander, turmeric, black pepper, cayenne pepper, salt, lemon juice, and parsley. Mix well to form a homogeneous mixture.
Pour the marinade over the meat, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse.
If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
Thread the marinated meat pieces onto the skewers, leaving a small gap between each piece for even cooking.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the skewers for approximately 8-10 minutes, turning occasionally, until the meat is cooked through and has a lightly charred exterior.
Remove the skewers from the grill and let them rest for a couple of minutes.
Serve the Pincho Moruno hot, garnished with additional parsley if desired, alongside fresh bread or a side salad.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 2747 mg | 119% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 1.9 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2083 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
