Cubed pork marinated in cumin, paprika and garlic, grilled on skewers until charred, a Moorish-influenced Spanish tapas favorite.
Pincho moruno, literally 'Moorish skewer,' reflects centuries of Moorish influence on southern Spanish cooking, its warm spice blend of cumin, paprika and coriander tracing directly back to North African and Middle Eastern flavors. Cubed pork is marinated for several hours in the spice paste along with garlic, lemon and olive oil, allowing the meat to tenderize slightly while absorbing the aromatic mixture fully before it hits the grill. Grilled hot and fast over charcoal, the skewers develop a deeply charred, spiced crust while staying juicy within, traditionally served as a tapa with lemon wedges and bread, though a full portion easily makes a satisfying dinner.
Serves 4
Whisk olive oil, cumin, paprika, coriander, turmeric, garlic, lemon juice, salt and pepper into a thick paste.
Toss the cubed pork in the marinade, cover, and refrigerate at least 2 hours, or up to overnight.
Thread the marinated pork onto skewers, packing the cubes fairly close together.
Grill over high heat, turning occasionally, 10-12 minutes total until well charred outside and cooked through.
Let the meat char properly before turning — resisting the urge to move the skewers too early gives better color and flavor.
Let the skewers rest 5 minutes off the heat.
Serve hot with lemon wedges and bread.
Marinate for as long as you can, ideally overnight — the spice paste needs time to fully penetrate the pork.
Use pork shoulder rather than a leaner cut; its fat content keeps the skewers juicy over high, direct grill heat.
Soak wooden skewers in water for 20 minutes before threading if you're not using metal ones, to prevent them from burning.
Lamb can replace pork for a more traditional version closer to the dish's Moorish roots.
A quicker version marinates for just 30 minutes if time is short, though the flavor will be milder.
Serve alongside a simple tomato and onion salad for a complete tapas spread.
Refrigerate marinated raw pork up to 2 days before grilling; cooked skewers keep 3 days refrigerated and reheat well in a hot pan or under a broiler.
Pincho moruno reflects the roughly eight centuries of Moorish rule in southern Spain, during which North African spicing traditions became deeply embedded in Andalusian cooking, a legacy still visible in dishes like this one today.
Yes, chicken thigh works well with the same marinade, though reduce the grilling time slightly since chicken cooks faster.
A hot cast-iron grill pan or broiler works well indoors for a similar char.
It was likely cut too small or grilled too long — cut generous 1.5-inch cubes and pull the skewers as soon as they're cooked through.
Per serving (220g / 7.8 oz) · 4 servings total
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