Pinchos Morunos Recipe

Pinchos Morunos

This is possibly my favourite way of eating meat. These are so tender that they do melt in your mouth. Enjoyed in bars all over Spain, pinchos are wonderful kebabs that taste equally good made with pork, chicken or lamb. In some bars, the seasoning is as simple as garlic and hot, sweet paprika. Here is a favourite marinade recipe for Pinchos Morunos.

TOTAL TIME: 20 mins, PREP: 10 mins, COOK: 10 mins

You can leave the meat to marinate for as long as you like, but a minimum of 1 hour is required.

Ingredients

• 4 large garlic cloves, chopped


• 1 tablespoon Spanish sweet smoked paprika


• 1⁄2 teaspoon Spanish hot smoked paprika


• coarse salt (kosher or sea)


• 1 teaspoon dried oregano


• 1 teaspoon ground cumin


• 1⁄8 teaspoon ground cinnamon


• 3 tablespoons olive oil, plus more for brushing the kebabs


• 1 1⁄2 lbs pork shoulder or 1 1⁄2 lbs pork tenderloin or 1 1⁄2 lbs leg of lamb or 1 1⁄2 lbs chicken breasts or 1 1⁄2 lbs prawn

Directions

Place the garlic, sweet and hot paprikas, 2 tsp of the salt, the oregano, cumin, cinnamon and olive oil in a mini food processor and process to a paste.
Place the pork (or any other meat that you are using, sometimes I like to combine the 3 in the same pincho) in a bowl and rub a little salt on it. Scrape the marinade into the bowl with the meat and toss to combine thoroughly.
Cover the bowl and refrigerate the meat for a minimum of 1 hour (the longer the better, this will give time to the meat to become more tender) tossing a few times. Let the meat come to room temperature before grilling or barbecuing.
Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat.
When ready to cook, thread the meat onto the skewers and brush it with a little olive oil.
Cook the meat, brushing with olive oil and turning once, until it is just cooked through, 5-7 minutes. (If you are cooking lamb and would like it medium-rare, don’t cook it quite so long). Serve the kebabs at once. I hope that you enjoy them as much as I do.