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Pinchos Morunos – Moorish Pork Skewers

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


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


  • 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


  1. 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. 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. 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.


  • ¡Buen provecho!


  • Serving Size: 3