Pinchos morunos

Pinchos morunos

Grill Smoke BBQ
Kris Kirkham

Popular across the Spanish regions of Andalucia and Extremadura, these marinated meat skewers trace their origins to the Moorish occupation of Spain, the cumin and coriander telltale signs of an exotic influence. They are fantastic grilled over charcoal or wood, as the spicy meat really benefits from the lick of an open flame. We make these with ibérico pork, but you could use lamb leg, a fattier cut of beef such as rib eye, or rare-breed British pork like Gloucester Old Spot. These are delicious with Mojo verde.


Quantity Ingredient
400g pork loin, either iberico or British rare-breed
2 tablespoons smoked paprika
2 tablespoons ground cumin
1 teaspoon coriander seeds, crushed
1 1/2 tablespoons red wine vinegar
100ml extra virgin olive oil
1/2 lemon, juiced
sea salt
black pepper


  1. Cut the pork into 2cm cubes, then thread onto four metal kebab skewers, dividing the meat evenly between them.
  2. Place the meat skewers on a tray or plate. Season well, then sprinkle over the paprika, cumin, coriander, vinegar and oil. Mix well, massaging the spices into the meat, then leave to marinate in the fridge for at least 2 hours.
  3. Light and set the barbecue for direct/indirect cooking.
  4. Drain the marinade off the pork, then place the skewers on the grill in the direct heat zone and cook for 2 minutes on each side until the meat is nicely charred and just cooked – make sure it’s still slightly pink in the middle, so it will be juicy. Move to a warm spot to rest for 2 minutes and then squeeze over the lemon juice just before serving.

Serve with

  • Young leeks with romesco.


  • You'll also need four metal kebab skewers.
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