Moorish-Spiced Tuna Kebabs | Spanish PINCHOS MORUNOS Recipe
Here is a Spanish dish that has a ton of history to it. Pinchos Morunos. Basically, chunks of pork that are marinated in Moorish spices and grilled to perfection. In this recipe, I used fresh tuna instead of pork. Making it less time consuming and still packing an incredible flavor.
These Moorish-spiced tuna kebabs are easy to make and promise to be one of the best things you will ever taste. I like to use tuna because it marinates much faster than other proteins. We´re talking just 1 to 2 hours instead of 12 to 24 hours.
What flavors this dish is the Moorish spice blend. A combination of amazing spices & herbs that will make your taste buds dance. One of the most important spices is the saffron. So make sure to use High-Quality Saffron.
TIPS & TRICKS to make this Recipe: I used fresh tuna steaks, but you can buy them frozen and thaw them out. Either way, make sure to pat them dry with paper towels. I cut my tuna into squares that are 1-inch x 1-inch and cooked the skewers for exactly 2 minutes. Do not over cook the tuna, otherwise it will have a tough texture.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
SPANISH SEA SALT
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Watch the Video Below on How to Make this Spanish PINCHOS MORUNOS Recipe
Moorish-Spiced Tuna Kebabs | Spanish PINCHOS MORUNOS
- 2 fresh tuna steaks (500 grams / 1 lbs)
- 1 tsp garlic powder 3.28 grams
- 1 tsp onion powder 2.33 grams
- 1/2 tsp cumin powder 1 gram
- 1 tsp sweet smoked paprika 2.30 grams
- 1/2 tsp turmeric powder 1 gram
- 1/2 tsp ginger powder 1 gram
- 1 tsp dried cilantro .61 grams
- 1/4 tsp saffron threads .17 grams
- 1/8 tsp freshly cracked black pepper .35 grams
- 1 tsp lemon juice 5 ml
- 1/4 cup extra virgin olive oil 60 ml
Add 1 tsp garlic powder into a mortar, along with 1 tsp onion powder, 1/2 tsp cumin powder, 1 tsp sweet smoked paprika, 1/2 tsp turmeric powder, 1/2 tsp ginger powder, 1 tsp dried cilantro, 1/4 tsp saffron threads and 1/8 tsp freshly cracked black pepper, pound down together until well mixed
Add in 1 tsp lemon juice into the seasonings and a 1/4 cup extra virgin olive oil, mix together until well mixed, set aside
Pat down 2 fresh tuna steaks (500 grams / 1 lbs) with some paper towels, cut the tuna into squares that are about 1-inch x 1-inch, add the cut tuna into a bowl and season with sea salt & black pepper, gently mix together to evenly divide the seasonings, pour in the spice blend and once again gently mix together until well mixed, cover with saran wrap and add to the fridge between 1 to 2 hours
Once the tuna is manirated, add into wooden skewers, making sure the tuna is tightly compacted together
Heat a large nonstick fry pan with a medium-high heat, after 3 minutes and the pan is hot, add the tuna skewers into the pan, cook in batches to not over-crowd the pan, move the skewers around every 30 seconds so the tuna is evenly cooked, after a total cooking time of 2 minutes remove from the pan, continue to cook until all the tuna skewers are done, serve next to lemon wedges, enjoy!
Get the High-Quality Saffron Threads I used to make this recipe.
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I like my tuna rare. Does this recipe result in rare, or is it cooked through?15 . Aug . 2021
Spain on a Fork
It is slightly cooked through, we don´t consume raw tuna here in Spain 🙂 much love18 . Aug . 2021
05 . Jul . 2020
wonderful! definately going to try this one. Thanks. JT
Spain on a Fork
Thanks for the comment Janet! much love 🙂05 . Jul . 2020
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