🇪🇸 Spain · Food
Pinchos Morunos (Moorish Pork Skewers)
By eatmundo · July 7, 2026
Pinchos Morunos are flavorful Spanish skewers, typically made with marinated pork, offering a delicious taste of Spain's Moorish culinary heritage. Cubes of tender pork are infused with aromatic spices, garlic, and a hint of vinegar, then grilled or pan-fried until beautifully charred and juicy. They are a popular tapa or main course, often served with a wedge of lemon.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the 600g pork loin into 2-3 cm cubes. In a large bowl, prepare the marinade by finely mincing 1 medium onion and 4 cloves of garlic. Add these to the bowl along with 1.5 tsp ground cumin, 1.5 tsp sweet Spanish paprika, 0.5 tsp smoked paprika, 1 tsp dried oregano, 3 tbsp olive oil, 1 tbsp white wine vinegar, salt, and black pepper to taste.
- 2
Add the pork cubes to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1-2 hours, or ideally 3-4 hours, allowing the pork to absorb all the aromatic flavors. This marinating step is crucial for tender and flavorful skewers.
- 3
While the pork marinates, soak 8-10 wooden skewers in water for at least 30 minutes. This prevents them from burning during cooking. Once marinated, thread 4-5 pork cubes onto each skewer, making sure they are not packed too tightly.
- 4
Heat a grill pan or heavy-bottomed skillet over medium-high heat until it's very hot but not smoking. You'll want a good sizzle when the meat touches the pan to achieve that beautiful char.
- 5
Place the skewers on the hot pan, ensuring not to overcrowd it; cook them in batches if necessary. Grill for 3-4 minutes per side, turning occasionally, until the pork is beautifully browned, slightly charred, and cooked through to a minimum internal temperature of 63°C (145°F).
- 6
The pork should be opaque throughout with no pink, and juices should run clear. Remove the skewers from the pan and let them rest for a couple of minutes. This helps the juices redistribute, ensuring a tender and moist result.
- 7
Serve the Pinchos Morunos hot, traditionally with fresh lemon wedges on the side. A squeeze of fresh lemon juice just before eating brightens the flavors and adds a zesty finish. They are excellent on their own or with a simple green salad.
Frequently Asked Questions
What is the best cut of pork for Pinchos Morunos, and can I substitute it?+
Pork loin is ideal for its leanness and tenderness, but pork shoulder (Boston butt) can be used for a richer flavor, though it may require a slightly longer marinating time and cooking to become tender.
How long should I marinate the pork for Pinchos Morunos to achieve the best flavor?+
Marinate the pork for at least 2-4 hours to allow the flavors to penetrate, but for maximum depth, an overnight marinade (8-12 hours) in the refrigerator is recommended.
What is the ideal cooking method and doneness for Pinchos Morunos to keep the pork tender and juicy?+
Grill the skewers over medium-high heat for 8-12 minutes, turning frequently, until the pork reaches an internal temperature of 145-160°F (63-71°C). This ensures juicy pork that is safely cooked.
Why is it important to soak wooden skewers, and for how long, before grilling Pinchos Morunos?+
Soaking wooden skewers in water for at least 30 minutes before grilling prevents them from burning and splintering over direct heat, ensuring your Pinchos Morunos cook evenly and stay intact.
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