📝 About This Recipe
Transport your senses to the sun-drenched tapas bars of Andalusia with these iconic Pinchos Morunos. A legacy of the Moorish influence in Spain, these skewers feature tender cubes of meat marinated in a complex 'Ras el Hanout' style blend of smoked paprika, cumin, and saffron. Perfectly charred over an open flame, they offer a smoky, aromatic bite that is quintessentially Spanish.
🥗 Ingredients
The Meat
- 2 lbs Pork Shoulder (Butt) or Leg (trimmed of excess fat and cut into 1-inch cubes)
The Moorish Marinade
- 1/2 cup Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 6 cloves Garlic (finely minced or smashed into a paste)
- 1 tablespoon Smoked Spanish Paprika (Pimentón de la Vera) (sweet (dulce) or bittersweet (agridulce))
- 2 teaspoons Ground Cumin (toasted for extra aroma)
- 1 teaspoon Ground Coriander
- 1 teaspoon Dried Oregano (preferably Mediterranean)
- 1/2 teaspoon Ground Turmeric (for color and earthiness)
- 1 pinch Saffron Threads (crushed and dissolved in 1 tablespoon of warm water)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cinnamon (ground)
For Garnish
- 2 tablespoons Fresh Parsley (flat-leaf, finely chopped)
- 1 piece Lemon Wedges (for serving)
👨🍳 Instructions
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1
Prepare the meat by cutting the pork shoulder into uniform 1-inch cubes. Try to keep them consistent in size to ensure even cooking later on.
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2
In a large glass or ceramic mixing bowl, whisk together the olive oil, minced garlic, smoked paprika, cumin, coriander, oregano, turmeric, cinnamon, salt, and black pepper.
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3
Add the saffron-infused water and the lemon juice to the marinade. Whisk vigorously until the spices are well emulsified into the oil.
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4
Add the pork cubes to the bowl. Use your hands (wearing gloves if you prefer) to massage the marinade into the meat, ensuring every single piece is thoroughly coated in the vibrant red spice mix.
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5
Cover the bowl tightly with plastic wrap or transfer everything to a gallon-sized zip-top bag. Refrigerate for at least 4 hours, though overnight (up to 24 hours) is highly recommended for the deepest flavor penetration.
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6
If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
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7
Remove the meat from the refrigerator 30 minutes before cooking to take the chill off. Thread 4-5 cubes onto each skewer, leaving a tiny bit of space between pieces so the heat can circulate.
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8
Preheat your grill (charcoal is best for authenticity) to medium-high heat. Lightly oil the grates to prevent sticking.
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9
Place the skewers on the grill. Cook for about 2-3 minutes per side, turning them 90 degrees every few minutes. You are looking for a beautiful charred crust while maintaining a juicy interior.
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10
Check the internal temperature; the pork is done when it reaches 145°F (63°C). Total cooking time should be around 10-12 minutes.
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11
Remove the skewers from the grill and place them on a warm platter. Tent loosely with foil and let them rest for 5 minutes to allow the juices to redistribute.
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12
Garnish with a generous sprinkle of fresh parsley and serve immediately with lemon wedges for a bright finishing touch.
💡 Chef's Tips
Don't skip the resting period; it ensures the pork stays succulent rather than dry. For the best results, use pork shoulder (butt) rather than loin; the slightly higher fat content prevents the meat from drying out on the grill. If you want a spicy kick, add 1/2 teaspoon of cayenne pepper or crushed red pepper flakes to the marinade. Ensure your grill is very hot before adding the skewers to get that signature 'tapas bar' char without overcooking the center. While pork is traditional in Spain, this marinade works exceptionally well with lamb or chicken thighs.
🍽️ Serving Suggestions
Serve with a side of crusty baguette or 'Pan de Cristal' to soak up the spiced oils. Pair with a glass of chilled Sherry (Fino or Manzanilla) or a crisp Spanish Rosado. Accompany with a side of 'Patatas Bravas' or a simple tomato and onion salad. Offer a small bowl of Mojo Verde (green cilantro sauce) for dipping. Serve as part of a larger tapas spread with olives, Manchego cheese, and Jamón Ibérico.