Pinchos Morunos
Pork skewers marinated in cumin, paprika and thyme and grilled for 15 minutes until charred at the edges.
Photograph credit: Pinchos morunos-Madrid by Tamorlan · CC BY 3.0 · Wikimedia Commons
Build the Meal Around Pinchos Morunos
- Crusty bread
- Lemon wedges
- Cold beer
- Allioli
How to Cook Pinchos Morunos
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Mix the oil, garlic, paprika, cumin, thyme, turmeric, vinegar and salt. Toss the pork in it and marinate for 30 minutes.
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Soak 12 wooden skewers in water. Thread the pork onto them, leaving small gaps.
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Heat a griddle or grill to high. Cook the skewers for 12 to 15 minutes, turning, until charred and cooked through.
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Rest for 3 minutes and serve with the lemon.
Related guide: Prep, cook and total time.
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Notes From the Method
Choose shoulder for juicy skewers.
Leave small gaps between the cubes.
Turn often for an even char.
Swaps and Variations
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
- Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
Keeping What's Left
Keeps for 2 days in the fridge. Reheat in a hot pan.
Questions and Answers
How long does Pinchos Morunos take to make?
20 minutes of preparation and 15 minutes of cooking, plus 30 minutes of marinating, so allow 1 hour 5 minutes from start to finish. The recipe serves 6.
Pinchos Morunos Nutrition
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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