Spanish Pork Skewers Pinchos Morunos Recipe
Pinchos morunos are Andalusian skewers made from marinated pork, often served in Spain in the evening in bars as a warm snack to share over a glass of wine or beer. The meat is fragrant with cumin, smoked paprika and garlic, and after frying it stays juicy inside with lightly charred edges. It’s Spain’s answer to kebab-style skewers – simple, but full of character.
These Andalusian skewers show how a simple cut of pork can be transformed with just a few spices into something intensely aromatic and perfect for sharing. The combination of smoked paprika, cumin and garlic gives them a distinctly Spanish character that works both as a bar snack and as a casual dinner.
Chef's tips
Cut the meat into even cubes so they cook at the same pace and don’t dry out. Don’t rush the marinating time – a few hours in the fridge really deepen the flavor. Make sure the pan is properly hot before you add the skewers; this helps create a tasty, lightly charred crust while keeping the inside juicy.
How to serve
Serve the pinchos morunos straight from the pan with crusty bread to soak up the juices, a simple tomato and onion salad, and a bowl of olives. They’re great as part of a larger tapas spread alongside tortilla española, patatas bravas or marinated peppers.
Ingredients
- pork - 600 g
- garlic - 3 cloves
- sweet smoked paprika - 2 teaspoons
- cumin ground - 1 teaspoon
- oregano dried - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoons
- salt - 1 teaspoon
- olive oil - 3 tablespoons
- lemon juice freshly squeezed - 2 tablespoons
- hot paprika - 0.5 teaspoons
- skewers wooden - 8 pieces
Preparation
- Place the wooden skewers in a bowl of water for at least 20 minutes so they don’t burn during frying or grilling.
- Cut the pork into fairly even cubes about 2–3 cm on each side so the pieces are a similar size and cook evenly.
- Peel the garlic and chop it very finely or press it through a garlic press into a small bowl.
- Add the sweet smoked paprika, cumin, oregano, pepper, salt, hot paprika, olive oil and lemon juice to the garlic. Stir with a spoon until you get a thick, red marinade.
- Transfer the meat pieces to a larger bowl, pour in the marinade and mix thoroughly with your hand or a spoon so every piece is coated with the spices. Cover and refrigerate for at least 1 hour, preferably 3–4 hours.
- After marinating, thread the meat onto the skewers, leaving about 2–3 cm of free space at each end so they are easy to turn.
- Heat a large grill pan or regular frying pan over medium-high heat. When it is nice and hot, brush it lightly with olive oil.
- Arrange the skewers in a single layer in the pan. Fry for a total of about 10–12 minutes, turning every 2–3 minutes, until the meat is well browned on all sides and no longer pink in the center.
- Once cooked, transfer the skewers to a plate and let them rest for 2–3 minutes so the juices settle in the meat. Serve immediately while hot.
Storage
Usmażone szaszłyki przechowuj w lodówce w szczelnym pojemniku do 2 dni, przed podaniem podgrzej krótko na patelni lub w piekarniku. Możesz też zamrozić surowe, zamarynowane mięso bez patyczków do 2 miesięcy i rozmrozić w lodówce przed smażeniem.
