Pinchitos Morunos (Spanish Pork Kebabs)

Pinchitos Morunos (spanish Pork Kebabs)

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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
  • 1
    bay leaf
  • 1/2 tsp
    each: cinnamon, ground ginger, allspice, ground clove

How to Make Pinchitos Morunos (Spanish Pork Kebabs)


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

Printable Recipe Card

About Pinchitos Morunos (Spanish Pork Kebabs)

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

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