Pinchitos Morunos Spanish Pork Kebabs Recipes

PINCHOS MORUNOS (SPANISH PORK SKEWERS)

Steps:

• Trim the pork loin of excess fat and then cut into 1.5 inch cubes and put into a large freezer bag
• Mix all spices, olive oil and lemon juice in a bowl and then pour over the pork cubes
• Seal the bag and toss the spice mixture with the pork, then marinate in the fridge overnight (or a minimum of 2 hours)
• Remove the marinated pork cubes and place on metal skewers with a little bit of space between each cube
• Grill on a high heat until browned on the outside but just cooked through (don't overcook or they'll be dry!)
• Rest the skewers for five minutes and serve with lemon wedges

PINCHOS MORUNOS (SPANISH PORK KEBABS)

Steps:

• Stir or whisk all the marinade ingredients together in a large bowl.Stir in the cubed pork, cover and leave in the fridge to marinate for 1 hour minimum and up to 24 hours. Stir and turn occasionally to redistribute the marinade.
• If you're going to be using wooden skewers: soak 6 short ones in water for at least 30 minutes before cooking the kebabs to prevent burning.
• Thread the pork cubes onto the skewers and put on a plate. Pour or brush over any remaining marinade.Heat a griddle pan or your grill to medium-high and brush it with a little olive oil.
• Place the kebabs in the hot pan or under the grill.Cook, turning often, until the kebabs are browned on the outside and cooked all the way through (5-8 min). Turn the temperature down if browning too quickly.Can also be cooked on a barbecue.
• Serve with the lemon wedges to squeeze over.

PINCHITOS MORUNOS

Steps:

• Using a mortar and pestle, mash garlic, cilantro, cumin, paprika, thyme, salt and pepper.
• Add olive oil and lemon juice or vinegar and mix well.
• Place 4-5 pieces of meat on each skewer (for best results, first soak skewers 1/2 hour in water).
• Put skewer in a container and top with marinade.
• Let marinate for 2-3 hours, turning every once in a while.
• Grill over medium heat until cooked through-- about 10-15 minutes, turning as needed.
• Serve with lemon wedges and cilantro.
• Note: These can be done in the oven too-375° for 15 minutes (about), turning once.

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.

ANDALUCIAN PINCHITOS MORUNOS - MOORISH SAFFRON MEAT SKEWERS

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.

SPANISH PORK SKEWERS

Steps:

• Thread the pork onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
• Sprinkle the skewers with the cumin, coriander, pimentón and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and drizzle over the meat. Rub the seasoning in with your fingers. The skewers can be refrigerated 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.