Pinchitos Morunos Recipes

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PINCHOS MORUNOS (SPANISH PORK SKEWERS)



Pinchos Morunos (Spanish Pork Skewers) image

These addictive Spanish pork skewers are called pincho morunos because of their fascinating history. The marinade is a delicious blend of spices and they make the perfect tapa!

Provided by Lauren Aloise

Categories     Appetizer

Time 2h30m

Number Of Ingredients 13

2 pounds of pork tenderloin (cleaned of excess fat/veins (1 kilo))
1 tablespoon ground cumin (approx. 7 grams)
1 teaspoon ground coriander (approx. 2.5 grams)
1 tablespoon sweet Spanish paprika (approx. 7 grams)
1 teaspoon ground turmeric (approx. 2.5 grams)
1 teaspoon oregano (approx. 2.5 grams)
1/2 teaspoon freshly ground black pepper (approx. 1 gram)
1/4 teaspoon ground cinnamon (approx. .5 grams)
1 teaspoon salt (approx. 2.5 grams)
5 minced garlic cloves
1/4 cup extra virgin olive oil ((60 ml))
Juice of 1/2 a lemon (for marinade)
Lemon wedges (for serving)

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

Nutrition Facts : Calories 417.42 kcal, Carbohydrate 5.41 g, Protein 47.89 g, Fat 22.3 g, SaturatedFat 4.64 g, TransFat 0.08 g, Cholesterol 147.42 mg, Sodium 704.73 mg, Fiber 1.78 g, Sugar 0.71 g, ServingSize 1 serving

PINCHITOS MORUNOS



Pinchitos Morunos image

Delicious Spanish Tapa! Serve with crusty french bread and red wine and you're in business. Prep time includes marinating time.

Provided by canarygirl

Categories     Lamb/Sheep

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 lb beef or 3/4 lb pork, cut into smaller cubes (about 3/4" or less)
4 cloves garlic
1 tablespoon cilantro (about)
1/2 teaspoon cumin seed
3 -4 tablespoons spicy paprika
1/4-1/2 teaspoon leaf thyme
1/4 cup olive oil
2 tablespoons lemon juice or 2 tablespoons red wine vinegar
salt and pepper

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



Pinchos Morunos image

Skewered kebabs of marinated pork which are served in tapas bars all over Spain.

Provided by strangeinplaces

Time 1h

Yield Makes Pieces

Number Of Ingredients 0

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.

PINCHOS MORUNOS



Pinchos Morunos image

See everyone gather around the appetizer table for Pinchos Morunos! This Pinchos Morunos recipe takes juicy pork tenderloin and douses it in tangy marinade for a quick-to-grab and quick-to-eat party app.

Provided by My Food and Family

Categories     Festive 2018

Time 1h25m

Yield 5 servings, 2 skewers each

Number Of Ingredients 5

1 cup KRAFT Olive Oil Vinaigrettes - Roasted Red Pepper
2 tsp. smoked paprika
1/4 tsp. each dried thyme leaves and ground cumin
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pork tenderloin (1 lb.), cut into 1-1/2-inch pieces

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.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 18 g

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

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.

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