Pinchos Morunos
Pinchos Morunos are Moorish meat skewers from Spanish cuisine. They are seasoned with, among other things, cumin, paprika, garlic and lemon. In North African traditions, lamb is the obvious choice, but in Spain these skewers are often prepared with pork.
Serves: 4
Preparation: 24 hours
Cooking: 30 minutes
Total time: 24 hours and 30 minutes
Ingredients
- 1 kg pork tenderloin
- 1 lemon
- 4 garlic cloves
- 2 tablespoons sweet paprika
- 1 teaspoon hot paprika
- 1½ tablespoons ground cumin
- ½ teaspoon ground cinnamon
- 1 bunch flat-leaf parsley
- 5 tablespoons olive oil
- Salt
- Freshly ground black pepper
Preparation
- Cut the meat
Cut the pork tenderloin into cubes of about 3 cm. - Make the marinade
Peel the garlic and crush it finely in a mortar. Add the sweet paprika, hot paprika, cumin, cinnamon, lemon juice and olive oil. Mix to form a thick marinade. - Marinate the meat
Season the meat with salt and pepper. Toss the meat through the marinade so that all the pieces are coated all over. Cover the bowl and leave the meat to marinate for 24 hours in the fridge. - Prepare the skewers
Take the meat out of the fridge 1 hour before cooking. Thread the meat cubes onto the skewers. Wash the parsley, pat dry and chop finely.
Method
- Heat the barbecue
Heat the barbecue well. - Grill the skewers
Grill the skewers briefly over a high heat, about 2 minutes per side, until the meat is cooked through and lightly charred on the outside. - Finish the dish
Sprinkle the Pinchos Morunos with finely chopped parsley just before serving.
