Pinchos Morunos Moorish Pointed Stick or Thorns
Transport your taste buds straight to the sun-drenched streets of Spain with Pinchos Morunos, a traditional Moorish-inspired delicacy bursting with bold, aromatic flavors. These grilled meat skewers, crafted from tender pork tenderloin or succulent lamb shoulder, are infused with a vibrant marinade featuring smoky paprika, earthy cumin, coriander, and a hint of turmeric and cayenne for a subtle kick. Soaked wooden skewers ensure even cooking while adding a rustic, authentic touch. Ready in just 30 minutes of active prep and cook time, these skewers make for a quick and irresistible meal. Perfectly charred and juicy, they pair beautifully with crusty bread, a fresh salad, or a squeeze of lemon for a tangy finish. Ideal for grilling season or a weeknight dinner, these Pinchos Morunos are a celebration of Moorish culinary heritage you’ll want to savor over and over again.
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Recipe Information
Ingredients
- 500 grams Pork tenderloin (or lamb shoulder)
- 3 Garlic cloves, minced
- 2 teaspoons Paprika (preferably smoked)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 8 pieces Wooden skewers, soaked in water
Instructions
1. Begin by cutting the pork tenderloin (or lamb shoulder) into bite-sized cubes, about 2-3 cm in size, and set them aside.
2. In a large mixing bowl, combine the minced garlic, paprika, ground cumin, ground coriander, ground turmeric, cayenne pepper, salt, black pepper, olive oil, and lemon juice. Mix thoroughly to form a vibrant marinade.
3. Add the cubed meat to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl with plastic wrap and let the meat marinate in the refrigerator for at least 1 hour, or up to overnight for deeper flavor.
4. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
5. Thread the marinated meat cubes onto the skewers, leaving a little space between each piece to ensure even cooking.
6. Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Lightly oil the cooking surface to prevent sticking.
7. Cook the skewers for about 8-10 minutes, turning occasionally, until the meat is golden brown and cooked through to your preferred doneness.
8. Remove the skewers from the heat and let them rest for a few minutes before serving.
9. Serve the Pinchos Morunos immediately, garnished with fresh lemon wedges and paired with crusty bread or a light salad.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 561 mg | 24% | |
| Total Carbohydrate | 3.3 g | 1% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.6 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 624 mg | 13% | |
*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.
