Pinchos Morunos (Spanish Pork Skewers)

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Pinchos Morunos (Spanish Pork Skewers)

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October 11, 2023

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Published: Oct 11, 2023 by Lauren Aloise · This post may contain affiliate links ·

One of my favorite tapas recipes is pinchos morunos: delicious Spanish pork skewers that are marinated in a flavorful spice blend. Marinate them in advance to make a perfect quick dinner!

Looking for more pork tapas for a delicious dinner? Try these Spanish meatballs (albondigas) and this Córdoba favorite: flamenquines cordobeses, or fried pork roll.

Pinchos Morunos on wooden skewers on a white plate with lemon wedges. — Delicious pinchos morunos.

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Introduction

Spanish pork skewers, called pinchos morunos in Spanish, owe their name to the Moors. These North African Muslims ruled Spain from the eighth to the fifteenth century. Since they avoided eating pork, they made these delicious skewers with lamb.

It’s likely that Christian Spaniards created the pork version, using similar spices to traditional Moorish kebabs. These skewers are marinated in ras el hanout, a spice blend featuring cumin, oregano, coriander, turmeric, paprika, nutmeg, cayenne, peppercorn, and cinnamon.

The Moors have left an enduring mark on Spanish culture, and these juicy Spanish pork skewers are a flavorful way to experience their influence on Spain’s cuisine. Each bite will bring you the flavor of southern Spain and Morocco!

Ingredients

Curious what you need to whip up a mouthwatering batch of Spanish pork skewers? Fortunately, pinchos morunos don’t take a lot of ingredients, and they’re customizable to your tastes!

Pork: Use fresh pork loin that’s been trimmed of excess fat and veins. After marinating it in the spice mixture, let it warm up for a few minutes before cooking for the best results.
Olive Oil: Like most Spanish dishes, one of the key ingredients is good quality olive oil. Here’s more information about choosing a Spanish olive oil if you’re curious.
Lemon Juice: The citric acid in the lemon juice makes the pork tender when it’s cooked. Use freshly squeezed juice for the best flavor.
Spices: This is where pinchos morunos get fun! I recommend using a mixture of sweet Spanish paprika, cumin, coriander, turmeric, oregano, cinnamon, salt, and black pepper, but you can customize this based on your preferences.

See recipe card for full information on ingredients and quantities.

Substitutions

Pork: Don’t want to use pork? These skewers work beautifully using chicken or lamb as well.
Spices: There is no exact spice blend you must use for these. Adjust as you like and get creative. Try two versions and make half and half. The recipe below is delicious, but you can make these your own!

How to Make Pinchos Morunos

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

Pork loin cut into cubes to make Spanish pork skewers.

Trim the pork loin and cut it into cubes. (image 1)
Place the meat in a large plastic bag. (image 2)

Making the ras el hanout marinade in a bowl and pouring over the raw pork cubes.

Prepare the marinade by mixing together the spices, olive oil, and lemon juice until combined. (image 3)
Pour the marinade into the bag and massage until the meat is coated. (image 4)

Marinating the pork in a plastic bag and placing the marinated raw pork in a white bowl.

Refrigerate for at least 2 hours. (image 5)
When you’re ready to cook the pork, take it out of the bag. (image 6)

Putting the marinated raw pork on wooden skewers.

Place the pork cubes on metal or wooden skewers. (image 7)
Meanwhile, heat the grill or a cast iron skillet. (image 8)

Grilling the pork and holding one cooked skewer.

Grill until cooked and juicy; the meat should reach an internal temperature of 145°F or 62°C. (image 9)
Rest for 5 minutes before serving, then serve with lemon wedges. (image 10)

Recipe FAQs

What does pinchos morunos mean?

Pinchos morunos translates to “Moorish skewers.” They are a Spanish pork kebab (skewered meat) that’s marinated with a spice blend called ras el hanout. The recipe originates in the Middle East, and is likely a remnant of Spain’s Moorish history–though they would have originally been prepared with lamb. They are currently very popular throughout Spain, especially in the south, where they’re common in Andalusia and Ceuta and Melilla.

How long should I grill pinchos morunos?

It will depend on the size of your pork chunks and the heat of the grill. If you have cut the pork into 2-inch chunks and are using very high heat, you’ll likely need only a few minutes per side. If using high-quality pork, you needn’t worry about making sure the skewers are well done (medium to medium-well is fine). They should be fully cooked through but not overcooked, or they’ll be dry.

How do I store leftover pinchos morunos?

You can store leftover pinchos in the fridge in an airtight container for up to three days. I recommend taking them off of the skewers if storing for more than 24 hours. You can also remove from the skewer and freeze for up to three months.

Serve

These pork skewers are perfect for a tapas feast! I like to pair them with lighter tapas such as gazpacho or marinated carrots, and vegetarian tapas like fried eggplant and honey or pimientos de padrón. See Spain’s most popular tapas recipes for lots of other tasty ideas!

If you’re serving them as part of a barbecue, you probably only need a simple ensalada mixta on the side.

Spanish pork skewers on a white plate with lemon wedges. — Ready to be devoured!

Expert Tips

Try making these with chicken or lamb instead of the pork; it’s equally delicious!
Experiment with different spices in the marinade based on your tastes and preferences.
Let the marinated pork warm up for a few minutes at room temperature before cooking for tender, juicy results.
Leftover pinchos keep in the fridge in an airtight container for up to 3 days. Take them off the skewers if storing for more than 24 hours.
Freeze leftover pinchos for up to 3 months. Be sure to remove from the skewer before freezing.

More Spanish Pork Recipes

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