How to make pinchos morunos | Moorish Pork Skewers

⭐ Rating: 4.9/5 (based on home cooking experiences)

👨🍳 By Chef Omar Allibhoy

🕒 Prep Time: 20 minutes

🍳 Cook Time: 10 minutes

 ⏰ Total Time: 30 minutes

🥘 Servings: 4

📊 Difficulty Level: Easy

In Spain, the art of making pinchos (or pintxos, as they're known in the Basque Country) is deeply rooted in our culinary tradition. As a Spanish chef, I take particular pride in sharing my authentic pinchos morunos recipe, a dish that exemplifies the beautiful fusion of Spanish and Moorish cuisines. These moorish skewers, also known simply as morunos or pincho moruno, have become a cornerstone of Spanish tapas culture.

What are pinchos morunos?

Pinchos morunos, sometimes called Spanish pork skewers or moorish kebabs, are a beloved tapas dish that originated from the Moorish influence in Spain. While traditionally made with pork (pork pinchos), you can also find variations like lamb pintxo moruno or chicken pinchitos. The beauty of these Spanish pinchos lies in their versatile nature - whether you're making classic pork pinchitos or experimenting with other meats, the distinctive spice blend remains the key to authentic flavor.

The art of spanish pinchitos

Before sharing how to make pinchos, let me tell you that the secret to perfect pinchitos morunos lies in the marinade. As someone who has spent years perfecting various pinchos recipes, I can tell you that each moruno skewer should be infused with a carefully balanced blend of spices.

Whether you're preparing traditional Spanish pinchitos or modern interpretations, this pinchitos spice mix recipe is essential.

Ingredients for perfect pincho moruno

For the classic pork pincho:

• 500 g pork fillet (you can also use chicken, beef or lamb)

• 1 tsp hot or sweet pimentón

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1 tbsp fresh thyme leaves

• 1 garlic clove, finely chopped

• Drizzle of olive oil

• Salt and freshly ground black pepper

For the mojo picon (you will need a food processor):

• 1 slice white bread

• 4-5 tbsp Spanish olive oil, plus extra for frying

• 2 garlic cloves

• 5 dried cayenne chillies

• 1 tsp cumin seeds

• 1 tsp sweet pimentón

• 2 tsp sherry vinegar

• Salt

Serving suggestions

Traditional pinchos moruno are often served with:

• Fresh picon bread

• Alioli

• Grilled vegetables

• A selection of other Spanish pinchos recipes

Modern variations

While the traditional pork pinchos recipe remains the most popular, don't be afraid to experiment with:

• Chicken pinchitos

• Lamb variations

• Vegetarian pinchos

• Flauta de pincho moruno (served in special bread)

How to make spanish pinchos

1. Preparing your meat: Begin your pinchos morunos recipe by carefully trimming your pork fillet of any excess fat. For the perfect Spanish pincho, cut the meat into uniform 2cm cubes. This consistent size ensures your moruno skewer will cook evenly. Place your prepared meat into a large mixing bowl, ready to receive the traditional pinchitos spice mix.

2. Creating the marinade: For authentic Spanish pinchos recipes, combine pimentón (Spanish paprika), ground cumin, freshly cracked black pepper, dried oregano, and fresh thyme in a bowl. Add finely minced garlic to these pincho ingredients, then drizzle with high-quality olive oil. Mix everything thoroughly with the meat, ensuring each piece is well-coated. This marinade is what transforms simple pork into spectacular pinchos spanish style. Allow the meat to marinate for at least one hour, though for the most flavorful pinxos morunos, you can extend this up to two days in the refrigerator.

3.  Preparing the mojo picón: While your pork pintxos are marinating, prepare the traditional mojo picón sauce. Begin by frying small pieces of bread in olive oil until golden brown. Once fried, drain on kitchen paper and tear into smaller pieces. Using a pestle and mortar (the traditional method for Spanish pinchitos), combine garlic, cayenne chilies, and cumin seeds. Add the pimentón and fried bread, then incorporate vinegar and salt until you achieve a smooth paste. Slowly drizzle in olive oil while continuing to mix, creating an emulsion that perfectly complements your pinchos moruno.

4. Assembling and cooking: When you're ready to cook your Spanish kebab, begin by soaking wooden skewers in water for thirty minutes. This prevents burning and ensures your pinchos recipes turn out perfectly. Thread the marinated meat onto the skewers, leaving small spaces between pieces to ensure even cooking of your pinchitos morunos.

   For cooking these moorish skewers, you have several options. The traditional and most flavorful method is over charcoal, which adds a wonderful smoky dimension to your pork pinchos recipe.

5. Serving your pinchos: Just before serving your pinchos morunos in english style, season with a final touch of salt and pepper. Serve immediately with the prepared mojo picón sauce. The combination of the spiced meat and the vibrant sauce creates the authentic Spanish pincho experience.

Professional tips for pinchos morunos in english

As the creator of Omar pinchos, I always emphasize that authentic Spanish pork tapas require patience and attention to detail.

When making these Spanish kebabs, ensure your marinade penetrates the meat fully. For the best results with your pinchos spanish style, marinate overnight.

The versatility of pincho recipes means you can adapt them to any occasion, from casual family dinners to elaborate tapas parties.

Whether you're serving classic pork pintxos or experimenting with new combinations, these moorish skewers always bring people together around the table. ¡Buen provecho!