Pinchos morunos (Spanish pork skewers)

Ingredients

• 454 g (1 lb)pork tenderloin (or another lean cut of pork)
• 1 tspground cumin
• 1/2 tspground coriander (or a little more, to taste)
• 1 tspdried oregano
• 1 tsppaprika (smoked or sweet Spanish)
• 1/2 tspturmeric
• 1/2 tspfennel seeds (ground if not already)
• 1/4 tspground allspice
• 1/4 tspcinnamon
• 1/4 tspsalt
• 2 tbspolive oil
• 1 tbsplemon juice
• 2 clovesgarlic, grated or crushed
• A few grindsblack pepper

Instructions

1. 1

   Cut the pork

   Trim away any excess fat and sinew. Cut the pork into roughly 3 cm (1.5 in) cubes. If using tenderloin, halve it lengthways first, then cut it into slices.

2. 2

   Make the marinade

   Combine the cumin, coriander, oregano, paprika, turmeric, fennel seeds, allspice, cinnamon, salt, olive oil, lemon juice, garlic and black pepper into a paste. Add the pork and turn it until well coated. Cover and refrigerate for at least 2 hours, or overnight.

3. 3

   Thread the skewers

   When ready to cook, thread the pork onto skewers. Arrange the pieces so they flatten slightly and are an even thickness for more even cooking.

4. 4

   Grill the pork

   Grill for a few minutes on each side, until the pork is cooked through and just beginning to char. The exact time depends on the thickness of the pieces and the heat of the grill.

5. 5

   Serve the skewers

   Serve with other tapas of your choice, such as tortilla, pan tomate or salad.

What are pinchos morunos?

Pinchos morunos are spiced meat skewers associated with Spanish tapas. Their name and seasoning reflect the Moorish influence on Spanish cooking, with warm spices bringing depth to the meat.

This version uses lean pork and a cumin-and-paprika marinade brightened with lemon and garlic. Cutting the pork into even pieces helps it cook quickly and consistently on the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 208 calories, 24g protein, 2g carbs, 11g fat.

The pork supplies most of the protein, while the olive oil contributes most of the fat. The small amount of carbohydrate comes mainly from the garlic, lemon juice and spices; serve with salad or vegetables for a more substantial plate.

Why this spice mix works

Warm spices: cumin, coriander, turmeric, allspice and cinnamon give the marinade its rounded, aromatic character.

Paprika and herbs: paprika adds colour and a smoky or sweet note, while oregano and fennel contribute a savoury, herbal edge.

Fresh accents: garlic and lemon juice sharpen the flavour, and olive oil helps the paste coat the pork.

Get the pork ready

Trim first: remove excess fat and sinew so the pieces sit neatly on the skewers and cook evenly.

Even pieces: aim for roughly 3 cm cubes, or evenly cut slices if using tenderloin. Similar thickness matters more than exact shape when grilling.

Marinating and timing

Coat well: mix the spices, oil, lemon and garlic into a paste before adding the pork, then turn the pieces until no surfaces are left bare.

Allow time: refrigerate for at least 2 hours, or leave the covered pork overnight for a longer marinade. The stated 15-minute total time does not include this marinating period.

Grilling to the right texture

Arrange carefully: thread the meat so the pieces are slightly flattened and similar in thickness, rather than bunched together.

Watch the surface: a little charring is intended, but the cooking time varies with the grill and the size of the pork pieces. Check that the pork is cooked through before serving.

What to serve alongside

Tapas spread: serve the skewers with tortilla, pan tomate or salad, as suggested in the recipe.

For a fuller plate, add a side that suits your table and serve the skewers straight from the grill while hot.

Recipe notes & tips

• Use a lean pork cut and trim away excess fat before cutting it into pieces.
• Grind the fennel seeds if they are whole, so their flavour spreads through the marinade.
• Mix the marinade into a paste before adding the pork to help coat it evenly.
• If using wooden skewers, soak them before grilling to help prevent scorching.
• Leave a little space between the pork pieces so heat can reach their surfaces.

Variations

• Smoked paprika: use smoked paprika for a deeper, more pronounced smoky flavour.
• Sweet paprika: choose sweet Spanish paprika for a milder, less smoky seasoning.
• Extra coriander: add a little more ground coriander to taste.
• Alternative cut: use another lean cut of pork in place of tenderloin.
• Tapas pairing: serve with tortilla, pan tomate or salad for a varied spread.

Common mistakes to avoid

• Uneven pieces: cut the pork to a similar thickness so it cooks at roughly the same rate.
• Patchy marinade: turn the pork thoroughly in the spice paste before covering and chilling it.
• Skipping the chill: allow at least 2 hours for marinating, or prepare it the night before.
• Crowded skewers: leave the pieces arranged with a little room so they can cook evenly.
• Overcooking: check the skewers as they grill, since the time depends on piece thickness and grill heat.

How to store

Refrigerate leftover cooked pork in a covered container and use within 3 days. Reheat until piping hot, or serve leftovers cold; avoid reheating them repeatedly.

Frequently asked questions