Name: Pinchos Morunos - Moorish Pork Skewers
Prep time: 30 min
Cook time: 10 min
Total time: 2 h
Ingredients: 18 oz. (500g) pork tenderloin; 1/2 tsp. cumin; 1/2 tsp. black pepper; 1/4 tsp. flaky sea salt; 1 tsp. pimentón dulce ahumado; some saffron threads; 1 tsp. fresh ginger, finely chopped; 2 garlic cloves, chopped; 2 tbsp. fresh coriander, chopped; 1 tbsp. fresh parsil, chopped; 1/2 onion, finely chopped; 1 tbsp. lemon juice; 1/4 cup (60ml) olive oil; wooden skewers

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Who does not like a good pork skewer? Everybody loves them! And if you are not into pork, you can switch to beef or chicken of course – but it’s still an awesome tapa! :)

I think Salamanca is well known for those pinchos morunos – but of course, you can get them all over Spain. I mean – who would not severe something delicious like that in his restaurant or bar? ;) Where the name is coming from – not sure – I have read that the name is related to the Moorish, maybe because the skewers look similar to kebap? Who knows ;)

It doesn’t matter. Delicious tapa that I could eat all the time. There are different ways to prepare and season them – I guess everybody has his/her secret recipe – these here are not spicy. In Spanish bars, you can often decide if you want them made spicy or not. In this case here the mojo picón brings in the heat – but that is all up to you and how much of the sauce you use ;)

¡Buen provecho!

INGREDIENTS / ZUTATEN

18 oz. (500g) pork tenderloin
1/2 tsp. cumin
1/2 tsp. black pepper
1/4 tsp. flaky sea salt
1 tsp. pimentón dulce ahumado
some saffron threads
1 tsp. fresh ginger, finely chopped
2 garlic cloves, chopped
2 tbsp. fresh coriander, chopped
1 tbsp. fresh parsley, chopped
1/2 onion, finely chopped
1 tbsp. lemon juice
1/4 cup (60ml) olive oil

wooden skewers

500g Schweinefilet
1/2 TL Cumin
1/2 TL Schwarzer Pfeffer
1/4 TL Meersalz
1 TL Pimentón Dulce Ahumado
Safranfäden
1 TL frischer Ingwer, fein gehackt
2 Knoblauchzehen, gehackt
2 EL frischer Koriander, gehackt
1 EL frische Petersilie, gehackt
1/2 Zwiebel, fein gehackt
1 EL Zitronensaft
60ml Olivenöl

Holzspieße

DIRECTIONS / ZUBEREITUNG

1. In a mortar mix the spices – cumin, black pepper, salt, pimentón, and saffron. Add the ginger, garlic, coriander, parsley, onion and lemon juice. Mash until you get a smooth paste. Add the olive oil and mix. Set aside for at least 30 minutes.

2. Wash the pork, dry and remove excess fat. Cut into small pieces and place in a bowl. Add the spices and mix well. Cover and let marinate for at least 1-2 hours or overnight in the fridge.

3. Let the wooden skewers soak in water for about 30 minutes before using. Thread the meat onto the skewers and grill on a bbq or in a griddle pan over very high heat. Cook for about 2 minutes on each side – they should be cooked through, but still juicy on the inside. Serve with mojo picón.

1. Alle Gewürze in einen Mörser geben – Cumin, schwarzer Pfeffer, Salz, Pimentón und Safran – und gut verreiben/mischen. Ingwer, Knoblauch, Koriander, Petersilie, Zwiebel und Zitronensaft zugeben und zu einer Paste verreiben. Olivenöl zugeben und verrühren. Die entstandene Marinade mindestens 30 Minuten ziehen lassen.

2. Das Fleisch waschen, trockentupfen und von überschüssigem Fett befreien. In kleine Stücke schneiden und in eine Schüssel geben. Die Marinade zugeben und alles gut vermischen. Abdecken und für mindestens 1-2 Stunden oder über Nacht marinieren lassen.

3. Die Holzspieße in Wasser für etwa 30 Minuten einweichen lassen vor dem Gebrauch. Fleischstücke auf die Spieße aufreihen und dann auf einem Grill oder in einer geriffelten Pfanne bei hoher Hitze anbraten – etwa 2 Minuten von jeder Seite. Sie sollten durch sein, aber nicht trocken. Mit Mojo Picón servieren.

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Here is a version of the recipe you can print easily.

Pinchos Morunos – Moorish Pork Skewers

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Author: Bake to the roots
Prep Time: 30
Cook Time: 10
Total Time: 120

Print Recipe

Description

Delicious moorish pork skewers with the typical Spanish flavors – perfect with an ice cold beer and some bread.

Ingredients

Scale

18 oz. (500g) pork tenderloin
1/2 tsp. cumin
1/2 tsp. black pepper
1/4 tsp. flaky sea salt
1 tsp. pimentón dulce ahumado
some saffron threads
1 tsp. fresh ginger, finely chopped
2 garlic cloves, chopped
2 tbsp. fresh coriander, chopped
1 tbsp. fresh parsil, chopped
1/2 onion, finely chopped
1 tbsp. lemon juice
1/4 cup (60ml) olive oil
wooden skewers

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Instructions

In a mortar mix the spices – cumin, black pepper, salt, pimentón and safran. Add the ginger, garlic, coriander, parsil, onion and lemon juice. Mash until you get a smooth paste. Add the olive oil and mix. Set aside for at least 30 minutes.
2. Wash the pork, dry and remove excess fat. Cut into small pieces and place in a bowl. Add the spices and mix well. Cover and let marinate for at least 1-2 hours or over night in the fridge.
3. Let the wooden skewers soak in water for about 30 minutes before using. Thread the meat onto the the skewers and grill on a bbq or in a griddle pan over very high heat. Cook for about 2 minutes on each side – they should be cooked through, but still juicy on the inside. Serve with mojo picón.