Pinchos Morunos are Spanish pork skewers that are marinated in a flavourful spice blend and grilled to perfection. They work great as part of a tapas spread, or you can make them into a more substantial meal by serving in a wrap with salad - this isn't traditional but is a great way to enjoy Pinchos Morunos.
The name literally means "Moorish Skewers" - the Moors ruled Spain and Portugal from the 8th to the 15th century. In that time, lamb and chicken would have been more commonly used. Pork is now the most popular way to have Pinchos Morunos in Spain, but you could easily swap the pork for lamb or chicken.
Because Pinchos Morunos are skewers, they're perfect for entertaining - easy to make ahead of time and quick to cook. Try them in place of a sausage next time you're grilling!
If you want to try a similar recipe with chicken breast and a salad, check out my Spanish Grilled Chicken with Pipirrana salad!
Pinchos Morunos ingredients
- Pork is now the most common meat to have with Pinchos Morunos, however this wasn't always the case. The origin of this dish is muslim and lamb would have originally been the protein of choice. Chicken also works very well! For pork, use the loin, fillet or shoulder. If using lamb, leg or shoulder will work best; and for chicken use thigh or breast.
- Lemon juice and zest.
- Garlic and various herbs and spices, including cumin, paprika, coriander, oregano, salt and pepper. The spice mix used is the same as my Spanish spice rub which is great with grilled meats or sprinkled over vegetables.
- Olive oil to tie the marinade together.
How to make Pinchos Morunos
Check out the recipe card further down the post for comprehensive instructions.
- Cut the meat into cubes.
- Add the spices, olive oil, garlic, lemon juice and zest to a large bowl and mix well to combine.
- Stir the pork through the marinade. Marinate for at least 30 minutes, and up to overnight.
- Thread marinated meat onto skewers.
- Grill over charcoal, gas or cook in a skillet.
- Serve with lemon wedges, crusty bread and freshly chopped oregano.
Tips
- If you don't like pork, swap it for lamb or chicken.
- Marinate the meat for at least 30 minutes. 2 hours or more is ideal.
- If you're using wooden skewers, make sure you soak them for 1-2 hours before using them, so they don't burn.
- Using metal skewers will help the meat cook more evenly, as the heat will radiate into the meat through the skewer.
- Take care to cut the meat into equally sized pieces; this ensures that they cook evenly.
- Cook the skewers over a high heat so that the outside develops a charred (but not burnt!) taste.
- Use an instant-read thermometer to make sure you don't overcook the meat.
- Use a non-reactive dish (ceramic, glass or food grade BPA-free plastic) for marinating the meat.
What to serve with Pinchos Morunos
Pinchos Morunos are usually served as a tapas. You could serve them with some of my other Spanish tapas dishes:
- Spanish poor man's potatoes 'patatas a lo pobre'
- Spanish omelette "tortilla español"
- Spanish salad "Pipirrana"
- Roasted beetroot with hazelnuts, orange, yoghurt and honey
Pinchos are often served with a rustic bread and aioli. In place of the aioli, Tzatziki sauce works well as it's cooling & refreshing.
To make the Pinchos Morunos into a more substantial meal, try serving them with some grilled Mediterranean vegetables - zucchini, capsicum/bell peppers and eggplant - drizzled in olive oil, or in a wrap with a simple salad made from lettuce, tomatoes and onions.
Make ahead, reheating and freezing Pinchos Morunos
Pinchos Morunos can be made up to a day in advance and kept in the fridge while marinating.
Cooked Pinchos Morunos will keep in the fridge for 3-4 days.
Reheat in your microwave, or in a skillet over medium-low heat with a little oil.
I'm not a fan of freezing grilled meats as I find that the texture suffers. If you choose to freeze them, keep them in an airtight container and freeze for up to 3 months.
Add your own touch
- Change the spice blend up with your favourite spices.
- Try different vinegars or lime juice in place of the lemon juice.
- Experiment with different meats in place of the pork; lamb is traditional for the Moorish dish on which this is based. Chicken also works well!
Spanish meat skewers "Pinchos Morunos"
- 1/4 cup olive oil
- Zest of a lemon
- 2 tbsp lemon juice about one good sized lemon
- 3 garlic cloves, minced
- 2 tsp Spanish paprika I like to mix sweet and smoked
- 2 tsp cumin powder
- 1/2 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1/4 tsp cracked pepper
- 1/2 tsp cayenne pepper optional, double to 1 tsp for a kick
- 1 tsp salt
- 1 kg (~2 lbs) diced pork I like pork fillet, see note 1 for alternatives
- Fresh oregano, chopped, to garnish optional
- Crusty bread, or flatbreads
- Lemon wedges
- Aioli
- Make marinade - in a large bowl, combine the spices, olive oil, garlic, lemon juice, and zest. Mix well.
- Add pork and stir to coat thoroughly. Marinate for at least 30 minutes, ideally 2-4 hours or overnight.
- Soak skewers - if you're using wooden skewers, soak them while you're marinating the meat.
- Make skewers by threading the meat onto the skewers.
- Cook - grill over high heat on charcoal, gas, or in a skillet until cooked through and lightly charred.
- Serve with freshly sliced oregano, bread and lemon wedges.
- Meat - feel free to sub the pork for chicken or lamb if you prefer, both work well. Lamb is what was used in the original Moorish dish and is still common in southern Spain. I've opted to use fillet here but cubed loin or shoulder works well If using lamb, use diced leg or shoulder. If using chicken, use diced thighs.
- Spice blend - this spice blend is adopted from my Spanish spice rub recipe. If you've made that, you can use 3 tbsp of the spice rub. If you haven't made it yet, you should give it a go - it's perfect with grilled meats or to sprinkle on top of vegetables.
- Serving size - this will serve 4-6 people as a main if served with a side salad, or with wraps (which is nice, but not traditional). If you're serving as part of a tapas spread, you'll be able to stretch it further - aim for about 125g per person, so the default recipe will serve 8.
- Marination container - marinate in a non-reactive container - glass is ideal, but ceramic or food grade plastic will work as well.
- Skewers - I prefer to use metal skewers. If you use wooden skewers, soak them for at least 30 minutes before threading them so that the skewers don't burn while you're cooking them.
