Pinchitos Morunos (Spanish Pork Kebabs)

Pinchitos Morunos (spanish Pork Kebabs) Recipe

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Diana Adcock


Beautiful Spanish tapas. If you wish you can reduce serving amount to 4 for a main dish.

☆☆☆☆☆ 0 votes
3 Hr
15 Min


1 1/2 lb
pork tenderloin
3 clove
garlic, minced
2 tsp
2 tsp
pinchito spice mix (recipe follows)
1/2 tsp
coriander seeds
1 tsp
sweet smoked paprika
1/2 tsp
dried thyme
1/2 tsp
ground black pepper
5 Tbsp
olive oil
1 1/2 Tbsp
fresh lemon juice
1 tsp
freshly grated lemon zest
pinchito spice mix = 1/4 cup
1 tsp
each: sea salt, cumin, coriander, oregano, granulated garlic, turmeric, caraway seed, red pepper flakes, black pepper
bay leaf
1/2 tsp
each: cinnamon, ground ginger, allspice, ground clove


1Place all ingredients for the Pinchito Spice Mix into a spice grinder-pulse until spices are well blended and bay leaf is mulched up. Place in a sealed spice shaker and set aside.
2Cut pork tenderloin into 1 and 1/2 inch cubes.
3Place in a medium mixing bowl, set aside.
4Using a mortar or the flat side of a kitchen knife mash garlic.
5Work the remaining dry ingredients into the mashed garlic.
6Scrape into bowl containing pork cubes.
7Add the oil, lemon juice and zest, stirring really well. You want each piece coated.
8Cover and marinate for 3 hours.
9Prepare grill.
10Skewer pork onto soaked wooden skewers or metal ones.
11Grill over high heat or hot coals for 3 minutes on each side.
12Serve with warm, crusty bread, lemon wedges and wine.

About Pinchitos Morunos (Spanish Pork Kebabs)

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: Spanish
Hashtag: #Dinner-Party