Pinchos Morunos
Enjoy skewered pork marinated in a vibrant Moorish spice blend, perfect for a weekend tapa.
Contents（2項）▾
Ingredients
- 500 g pork tenderloin, cubed
- 2 tbsp sweet paprika
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp dried oregano
- 4 cloves garlic, minced
- 60 ml olive oil
- 1 tsp salt
- 1 lemon, cut into wedges
- bamboo skewers, soaked in water for 30 minutes
Steps
In a large bowl, combine paprika, cumin, coriander, oregano, minced garlic, olive oil, and salt to create a marinade.
Add the cubed pork to the marinade, ensuring all pieces are coated. Cover and refrigerate overnight for enhanced flavor.
Preheat a grill or grill pan to high heat (about 200°C / 400°F).
Thread the marinated pork cubes onto the soaked bamboo skewers.
Grill the skewers for about 10-15 minutes, turning occasionally, until the pork is cooked through and slightly charred.
Serve hot with lemon wedges on the side for squeezing over the skewers.
Why this works
The success of Pinchos Morunos lies in the marinade, which combines the warm flavors of paprika, cumin, coriander, and garlic. These spices, rooted in Moorish influence, create a complex flavor that penetrates deep into the pork. Allowing the meat to marinate overnight not only enhances taste but also tenderizes it, ensuring juiciness upon grilling. Grilling at high heat develops a nice char, which adds another layer of smokiness. If the pork seems too dry after cooking, consider marinating for a longer time next batch, or basting with a little extra olive oil during grilling for moisture. This technique provides a flavorful guide to using spices, making it adaptable for other meats or vegetable skewers as well.