Pinchos Morunos (Moorish Pointed Stick or Thorns)

Total Time
25mins
Prep 15 mins
Cook 10 mins

TAPAS RECIPE: This recipe highlights the Moorish influence on Spanish cooking.

Ingredients Nutrition

Directions

  1. Thread the meat onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
  2. Combine the cumin, coriander, pimenton and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and combine with the dry spices.
  3. Rub the seasoning mixture onto the meat with your fingers. Place on plate, plastic wrap and refrigerate until ready to cook, up to several hours.
  4. Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side until nicely browned. Serve hot with lemon wedges.
Most Helpful

Tasty pork recipe! I used smoked paprika and loved the combination with the cumin and coriander. Marinated about 3 hours, then cooked on the grill and really enjoyed - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!

loof July 29, 2012

Made this for dinner and served over steamed white rice with a side of Fennel Butter They went together easy and enjoyed the blend of spices. I marinated for about 2 hours and the pork came out fork tender. Next time I'll try a differant variety of dipping sauces - maybe a sweet n sour variety. Made for ZWT 8, the Spainish leg for the Diners, Winers and Chives.

Bonnie G #2 July 26, 2012