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Pinchos Morunos (Spanish Pork Skewers)
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Spanish pork skewers, or pinchos morunos, are succulent pieces of marinated pork threaded onto skewers and grilled to perfection. Infused with a blend of spices including smoked paprika, cumin, cinnamon, and garlic, these skewers deliver a burst of rich, smoky, and slightly spicy flavours reminiscent of Moorish influences in Spanish cuisine.
Ingredients
Method
Ingredients
- 450g pork tenderloin
- 1 tsp Bart ground cumin
- 1 tsp Bart ground coriander
- 2 tsp Bart sweet smoked paprika
- ½ tsp Bart turmeric
- 1 tsp Bart oregano
- ¼ tsp Bart ground cinnamon
- Generous pinch salt and pepper
- 1 tbsp Bart garlic paste
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
Method
1. Trim any excess fat from the pork and slice into 3cm cubes.
2. In a large bowl whisk together the herbs, spices, olive oil, and lemon juice. Place the pork into the bowl and massage the sauce into the meat.
3. Cover and marinate for a minimum of 2 hours, or up to 24 hours.
4. Thread 3-4 chunks of pork onto small wooden or metal skewers, leaving a little space between each piece of meat. (if using wooden skewers, soak in water for 30 minutes before hand).
5. Place under a hot grill until browned on the outside and just cooked through in the centre, 8-10 minutes.
6. Rest for a couple of minutes before serving hot with lemon wedges.
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