Best Pincho Moruno Recipes

PINCHOS MORUNOS

Pinchos Morunos image

This is a Cooking Light recipe for the traditional Spanish tapas. This can be served either as an appetizer, or you can use double-sized portions for a main dish.

Provided by Ppaperdoll

Categories Pork

Time 20m

Yield 12 kebabs, 6 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup fresh parsley, chopped
1 tablespoon paprika
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
3 1/2 teaspoons salt
1/4 teaspoon saffron thread, crushed
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1 (1 lb) pork tenderloin, trimmed and cut into 18 1-inch cubes
2 small red onions, cut into 6 wedges each
2 red bell peppers, each cut into 6 wedges
2 yellow bell peppers, each cut into 6 wedges
cooking spray

Steps:

Prepare grill.
Combine parsley, paprika, olive oil, oregano, cumin, coriander, salt, saffron, ground red pepper, garlic, and pork cubes in a large bowl. Toss to coat.
Thread 6 12-inch metal skewers, alternating each with 3 pork pieces, 2 onion pieces, 2 red bell pepper pieces, and 2 yellow bell pepper pieces. Place kebabs on a grill rack coated with cooking spray.
Grill kebabs 6 minutes on each side or until pork is cooked.

ANDALUCIAN PINCHITOS MORUNOS - MOORISH SAFFRON MEAT SKEWERS

Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers image

Pinchitos Morunos (Moorish Skewers) are extremely popular as a Tapa, partuclarly in Andalucia. They are of Moorish origin, and are usually made from Lamb or Pork, I have used Chicken as the meat in this recipe, but I have listed other options! They are marinated in a Moorish saffron & spice mix and usually grilled outside and over charcoal or wood; however, they also cook beautifully on a griddle or in a heavy griddle type pan inside, during the cooler months. These are my favourite meat skewers and make a regular appearance on the "Al Fresco Lunch Table" during the Summer months. Great finger food for friends - or you can increase the quantities and make a meal of them. Serve them with a simple Tomato & Parsley Salad with my Sherry Vinegar Dressing, Flatbreads & Pickles for a true taste of Spain!

Provided by French Tart

Categories Lunch/Snacks

Time 12h10m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

500 g lean lamb fillets or 500 g lean pork fillets
8 pre-soaked wooden skewers, about 15cm long, OR
4 metal skewers, about 25cm long
1/2 teaspoon coriander seed, roughly ground
1/2 teaspoon cumin seed, roughly ground
1/2 teaspoon fennel seed, roughly ground
1 -2 teaspoon sweet smoked paprika (Pimenton)
2 garlic cloves, peeled and crushed with
1/2 teaspoon salt
1 pinch saffron, infused with
2 tablespoons boiling water
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 bay leaf, crumbled
2 teaspoons sherry wine vinegar or 2 teaspoons wine vinegar
2 teaspoons olive oil
chopped flat leaf parsley (Cilantro) or chopped coriander (Cilantro)

Steps:

Cut the chicken breasts,lamb or pork into cubes about 1" in size. Flatten them slightly with the palm of your hand.
Place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thouroughly.
Then add the olive oil - mix again thoroughly, cover with cling film and leave in the fridge for between 2 & 12 hours, so the flavours mingle and marinade into the meat.
Light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow.
If cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan.
Thread the meat on to the skewers.
Grill for about 5 minutes on each side, or until the outside is charred and the inside is still juicy but cooked. (NOT pink for pork and chicken - but pink for lamb).
Season well with salt and pepper and sprinkle with chopped flat leaf parsley or fresh coriander (Cilantro), serve with a selection of salads, flat breads, pickles and Sherry vinegar dressing.

PINCHO MORUNO

Pincho Moruno image

Pincho Moruno is a Moorish inspired dish that has been improved (I think) by the Spaniards. It can be used with lamb or pork. I suppose you could do chicken or beef also but have never tried it with them. Recipe can be doubled, tripled, whatever without a problem.

Provided by NannyMarvel

Categories Lamb/Sheep

Time P1DT30m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

6 tablespoons olive oil (I use a really good oil for the intense flavor)
1/2 teaspoon crushed thyme
3/4 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon crushed red pepper flakes
1 bay leaf, crumbled
1 tablespoon minced parsley
2 -3 garlic cloves, crushed
salt and pepper
1 lb lean pork, cut in 1-2 inch cubes

Steps:

Mix everything together, except the pork. Pour mixture into large freezer bag. Add the meat cubes & seal the bag tightly. Scoosh (is that a word?) the bag gently until all the meat is coated. Place bag in bowl in the fridge and let mixture marinate overnight, turning occasionally.
When ready to cook, place the meat on skewers (soak wood skewers in water for 20 minutes prior to putting the meat on them). Grill in covered BBQ over indirect heat, turning frequently until browned and cooked to your taste (slightly pink inside to well done). Slightly pink is better.
Enjoy!

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