Pincho Moruno (Spanish Spiced Pork Skewers)

About This Recipe

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.

Ingredients

Serves 4

• 700 gpork shoulder(cubed)
• 3 tbspolive oil
• 2 tspground cumin
• 1 tbsppaprika
• 1 tspground coriander
• 1/2 tspturmeric
• 4 clovesgarlic(minced)
• 2 tbsplemon juice
• 1.5 tspsalt
• 1/2 tspblack pepper
• 1lemon(cut into wedges, for serving)

Instructions

1. 1

   Make the marinade

   Whisk olive oil, cumin, paprika, coriander, turmeric, garlic, lemon juice, salt and pepper into a thick paste.

2. 2

   Marinate the pork

   Toss the cubed pork in the marinade, cover, and refrigerate at least 2 hours, or up to overnight.

3. 3

   Skewer

   Thread the marinated pork onto skewers, packing the cubes fairly close together.

4. 4

   Grill

   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.

5. 5

   Rest

   Let the skewers rest 5 minutes off the heat.

6. 6

   Serve

   Serve hot with lemon wedges and bread.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions