Best 3 Pinchitos Morunos Recipes

**Pinchitos morunos**, also known as Spanish pork skewers, are a delicious and popular dish that originated in the southern regions of Spain, particularly in Andalusia. These skewers are typically made with tender pork marinated in a flavorful blend of spices, then grilled to perfection. The marinade usually consists of paprika, garlic, cumin, oregano, and thyme, giving the pork a smoky and savory taste.

In this article, we will explore two variations of pinchitos morunos: the traditional recipe using pork, and a vegetarian alternative made with tofu. Both recipes are easy to follow and can be enjoyed as a main course or as a tapas dish. The traditional pork pinchitos are marinated for several hours or overnight, allowing the flavors to fully penetrate the meat. The vegetarian tofu version, on the other hand, is marinated for a shorter period, making it a great option for those who are short on time.

Whether you prefer the traditional meat-based skewers or the meatless tofu option, both recipes promise a delightful culinary experience. So, gather your ingredients and let's embark on a journey to create these delectable pinchitos morunos!

Check out the recipes below so you can choose the best recipe for yourself!

ANDALUCIAN PINCHITOS MORUNOS - MOORISH SAFFRON MEAT SKEWERS

Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers image

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

Ingredients

500 g lean lamb fillets or 500 g lean pork fillets
8 pre-soaked wooden skewers, about 15cm long, OR
4 metal skewers, about 25cm long
1/2 teaspoon coriander seed, roughly ground
1/2 teaspoon cumin seed, roughly ground
1/2 teaspoon fennel seed, roughly ground
1 -2 teaspoon sweet smoked paprika (Pimenton)
2 garlic cloves, peeled and crushed with
1/2 teaspoon salt
1 pinch saffron, infused with
2 tablespoons boiling water
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 bay leaf, crumbled
2 teaspoons sherry wine vinegar or 2 teaspoons wine vinegar
2 teaspoons olive oil
chopped flat leaf parsley (Cilantro) or chopped coriander (Cilantro)

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.

PINCHITOS MORUNOS

Pinchitos Morunos image

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

Ingredients

3/4 lb beef or 3/4 lb pork, cut into smaller cubes (about 3/4" or less)
4 cloves garlic
1 tablespoon cilantro (about)
1/2 teaspoon cumin seed
3 -4 tablespoons spicy paprika
1/4-1/2 teaspoon leaf thyme
1/4 cup olive oil
2 tablespoons lemon juice or 2 tablespoons red wine vinegar
salt and pepper

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.

PINCHITOS MORUNOS (SPANISH PORK KEBABS)

Pinchitos Morunos (Spanish Pork Kebabs) image

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

Ingredients

1 1/2 lb pork tenderloin
3 clove garlic, minced
2 tsp salt
2 tsp pinchito spice mix (recipe follows)
1/2 tsp coriander seeds
1 tsp sweet smoked paprika
1/2 tsp dried thyme
1/2 tsp ground black pepper
5 Tbsp olive oil
1 1/2 Tbsp fresh lemon juice
1 tsp freshly grated lemon zest
pinchito spice mix = 1/4 cup
1 tsp each: sea salt, cumin, coriander, oregano, granulated garlic, turmeric, caraway seed, red pepper flakes, black pepper
1 bay leaf
1/2 tsp each: cinnamon, ground ginger, allspice, ground clove

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.

Tips:

For the best flavor, use a combination of ground pork and ground lamb. You can also use all pork or all lamb, but the combination of the two meats is ideal.
Use fresh, high-quality meat. This will make a big difference in the flavor of the pinchitos.
Season the meat generously with spices. This is what will give the pinchitos their characteristic flavor.
Use a wooden skewer to thread the meat. This will help to keep the meat from falling off the skewer when you are cooking it.
Cook the pinchitos over a hot grill or in a grill pan. This will help to give them a nice char.
Serve the pinchitos with your favorite dipping sauce. A simple garlic mayonnaise or a spicy tomato sauce are both good options.

Conclusion:

Pinchitos morunos are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover meat, and they are also a great party food. If you are looking for a new and exciting way to cook meat, give pinchitos morunos a try. You won't be disappointed!

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