PINCHOS MORUNOS (SPANISH PORK SKEWERS)
These addictive Spanish pork skewers are called pincho morunos because of their fascinating history. The marinade is a delicious blend of spices and they make the perfect tapa!
Provided by Lauren Aloise
Categories Appetizer
Time 2h30m
Number Of Ingredients 13
Steps:
- Trim the pork loin of excess fat and then cut into 1.5 inch cubes and put into a large freezer bag
- Mix all spices, olive oil and lemon juice in a bowl and then pour over the pork cubes
- Seal the bag and toss the spice mixture with the pork, then marinate in the fridge overnight (or a minimum of 2 hours)
- Remove the marinated pork cubes and place on metal skewers with a little bit of space between each cube
- Grill on a high heat until browned on the outside but just cooked through (don't overcook or they'll be dry!)
- Rest the skewers for five minutes and serve with lemon wedges
Nutrition Facts : Calories 417.42 kcal, Carbohydrate 5.41 g, Protein 47.89 g, Fat 22.3 g, SaturatedFat 4.64 g, TransFat 0.08 g, Cholesterol 147.42 mg, Sodium 704.73 mg, Fiber 1.78 g, Sugar 0.71 g, ServingSize 1 serving
SPANISH PORK SKEWERS
For casual entertaining, the tapas experience translates well to the small home kitchen. One delicious hot tapas classic easily made at home is called pinchos Moruños, or Moorish skewers, essentially small kebabs of pork marinated in Arabic (Moorish) spices and grilled, usually on a hot steel plancha. Because most Muslim Arabs wouldn't eat pork, one presumes the original dish was lamb. It's anyone's guess how it evolved into this ubiquitous tapa selection in Christian Spain. Nevertheless, now it means pork seasoned with garlic, cumin, coriander, pimentón and sometimes oregano. Once skewered, they need only about 5 minutes on a hot griddle.
Provided by David Tanis
Categories quick, appetizer
Time 20m
Yield 12 small skewers
Number Of Ingredients 10
Steps:
- Thread the pork onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
- Sprinkle the skewers with the cumin, coriander, pimentón and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and drizzle over the meat. Rub the seasoning in with your fingers. The skewers can be refrigerated until ready to cook, up to several hours.
- Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side, until nicely browned. Serve hot, with lemon wedges.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 142 milligrams, Sugar 0 grams, TransFat 0 grams
PINCHITOS MORUNOS (SPANISH PORK KEBABS)
Beautiful Spanish tapas. If you wish you can reduce serving amount to 4 for a main dish.
Provided by Diana Adcock
Categories Meat Appetizers
Time 3h15m
Number Of Ingredients 15
Steps:
- 1. Place all ingredients for the Pinchito Spice Mix into a spice grinder-pulse until spices are well blended and bay leaf is mulched up. Place in a sealed spice shaker and set aside.
- 2. Cut pork tenderloin into 1 and 1/2 inch cubes.
- 3. Place in a medium mixing bowl, set aside.
- 4. Using a mortar or the flat side of a kitchen knife mash garlic.
- 5. Work the remaining dry ingredients into the mashed garlic.
- 6. Scrape into bowl containing pork cubes.
- 7. Add the oil, lemon juice and zest, stirring really well. You want each piece coated.
- 8. Cover and marinate for 3 hours.
- 9. Prepare grill.
- 10. Skewer pork onto soaked wooden skewers or metal ones.
- 11. Grill over high heat or hot coals for 3 minutes on each side.
- 12. Serve with warm, crusty bread, lemon wedges and wine.
PINCHITOS MORUNOS
Delicious Spanish Tapa! Serve with crusty french bread and red wine and you're in business. Prep time includes marinating time.
Provided by canarygirl
Categories Lamb/Sheep
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Using a mortar and pestle, mash garlic, cilantro, cumin, paprika, thyme, salt and pepper.
- Add olive oil and lemon juice or vinegar and mix well.
- Place 4-5 pieces of meat on each skewer (for best results, first soak skewers 1/2 hour in water).
- Put skewer in a container and top with marinade.
- Let marinate for 2-3 hours, turning every once in a while.
- Grill over medium heat until cooked through-- about 10-15 minutes, turning as needed.
- Serve with lemon wedges and cilantro.
- Note: These can be done in the oven too-375° for 15 minutes (about), turning once.
ANDALUCIAN PINCHITOS MORUNOS - MOORISH SAFFRON MEAT SKEWERS
Pinchitos Morunos (Moorish Skewers) are extremely popular as a Tapa, partuclarly in Andalucia. They are of Moorish origin, and are usually made from Lamb or Pork, I have used Chicken as the meat in this recipe, but I have listed other options! They are marinated in a Moorish saffron & spice mix and usually grilled outside and over charcoal or wood; however, they also cook beautifully on a griddle or in a heavy griddle type pan inside, during the cooler months. These are my favourite meat skewers and make a regular appearance on the "Al Fresco Lunch Table" during the Summer months. Great finger food for friends - or you can increase the quantities and make a meal of them. Serve them with a simple Tomato & Parsley Salad with my Sherry Vinegar Dressing, Flatbreads & Pickles for a true taste of Spain!
Provided by French Tart
Categories Lunch/Snacks
Time 12h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the chicken breasts,lamb or pork into cubes about 1" in size. Flatten them slightly with the palm of your hand.
- Place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thouroughly.
- Then add the olive oil - mix again thoroughly, cover with cling film and leave in the fridge for between 2 & 12 hours, so the flavours mingle and marinade into the meat.
- Light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow.
- If cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan.
- Thread the meat on to the skewers.
- Grill for about 5 minutes on each side, or until the outside is charred and the inside is still juicy but cooked. (NOT pink for pork and chicken - but pink for lamb).
- Season well with salt and pepper and sprinkle with chopped flat leaf parsley or fresh coriander (Cilantro), serve with a selection of salads, flat breads, pickles and Sherry vinegar dressing.
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- In a medium bowl, mix oil, lemon juice, garlic, and spices. Add the pork cubes and mix by hand until all the pork is coated. Cover and marinade for at least 1 hour in the refrigerator (up to overnight).
- When you are ready to cook your pork, preheat your grill to a medium heat, roughly 350F. (You should be able to hold your hand 4-5 inches above the cooking grate for 5-7 seconds).
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