Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers

Total Time
12hrs 10mins
Prep 12 hrs
Cook 10 mins

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!

Ingredients Nutrition


  1. Cut the chicken breasts,lamb or pork into cubes about 1" in size. Flatten them slightly with the palm of your hand.
  2. Place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thouroughly.
  3. 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.
  4. Light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow.
  5. If cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan.
  6. Thread the meat on to the skewers.
  7. 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).
  8. 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.


Most Helpful

I marinated this 24hrs to get the full effect...this was my first experience cooking with saffron (which, I might add, cost $10 just for a tiny amt!) and although this was okay, I wouldn't make it again. Just too strong of flavors, perhaps because it was a new flavor I wasn't as crazy about it. My husband thought it was good enough to make again, though.

Baking Bunny December 20, 2010

A bit of a variation from what I have made previously. I spent 7 years in Spain and love the food. I am marinating my pork tenderloin in this now. Great flavors and tends not to dry out. Try it!!

Cindy D. July 23, 2016

A Rota reunion here ! I was there for 2 years, 1971--2! This recipe looks authentic and I'll be trying it, and adding chilli.

70sRota July 15, 2012

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