Best Pinchos Morunos Recipes

TAPAS - SPICY PORK SKEWERS (PINCHOS MORUNOS)

Steps:

• Cut pork tenderloin into 1-inch cubes.
• In a bowl, combine paprika, cumin, cayenne, salt and pepper and olive oil.
• Marinade pork for a minimum of 4 hours to overnight.
• Preheat oven to 350 degrees F.
• or preheat grill to medium high.
• Thread pork cubes onto small wooden skewers.
• Bake for 10 to 15 minutes in oven.
• Alternatively grill over medium heat, about 10 minutes.
• While cooking turn once and baste with marinate until well browned.

PINCHOS MORUNOS

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.

PINCHOS MORUNOS

Steps:

• Mix all ingredients except sour cream and meat in medium bowl until blended. Remove 1/4 cup vinaigrette mixture; mix with sour cream in separate bowl. Refrigerate for later use.
• Add meat to remaining vinaigrette mixture; mix lightly. Refrigerate 1 hour to marinate.
• Heat grill pan on medium-high heat. Meanwhile, remove meat from marinade; discard marinade. Thread meat onto 10 small skewers.
• Grill skewers 6 to 8 min. or until meat is done, turning occasionally. Serve with reserved vinaigrette mixture.

PINCHOS MORUNOS (PORK KEBABS)

Steps:

• Combine the olive oil, cumin, coriander, paprika, cayenne pepper, turmeric, oregano, salt and pepper in a small skillet over low heat. Cook until warmed through and fragrant, about 3 minutes. Remove from the heat and let cool to room temperature. Add pork to a 1-gallon zippered bag and pour in spice mixture, then add garlic, parsley and lemon juice. Massage thoroughly to coat. Seal and refrigerate overnight. Prepare a hot fire in the grill. Thread the meat onto skewers and season with salt. Grill on all sides until just cooked through, 12 to 15 minutes total.

PINCHOS MORUNOS (MOORISH POINTED STICK OR THORNS)

Steps:

• Thread the meat onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
• Combine the cumin, coriander, pimenton and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and combine with the dry spices.
• Rub the seasoning mixture onto the meat with your fingers. Place on plate, plastic wrap and refrigerate until ready to cook, up to several hours.
• Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side until nicely browned. Serve hot with lemon wedges.

PINCHOS MORUNOS

Steps:

• The size can also vary from being small skewers with 2 or 3 chunks of meat to larger ones with 7 or 8 chunks. This recipe is for the larger variety but again you may want to go for the small ones and get more pinchos out of the same mix. This recipe makes 8 large skewers
• Grind the cumin and the coriander seeds and put them in a large bowl. Add the garlic, paprika, oregano, a pinch of salt and then mix in the lemon juice and olive oil.
• Cut the pork into small cubes. Put the meat into the marinade and make sure it all covered by the marinade. Leave it to marinate for about 2 hours in a cool place.
• After about 2 hours put the meat onto skewers. You should get about 8 skewers from this quantity of meat depending on how much meat you put on each one. I used metal skewers but do remember if you are using wooden ones it is a good idea to soak them in water for a while as this should prevent them from burning.
• You can then cook them over a preheated grill or on the barbeque. Remember to turn them over part way through cooking and spoon the juices over them. Cooking time will depend on the heat of the grill or BBQ and also how big or small you cut the pork. I would estimate about 10 minutes under the grill.