The Famous Andalusian Pork Kebabs | Pinchos Morunos Recipe

These Andalusian pork kebabs, known as pinchos morunos, are possibly the most popular tapas dish in the region of Andalusia. And let me tell you, these pork kebabs are filled with flavor, easy to make, and just 10 minutes of prep time. Serve them as a tapas appetizer or even as a main course.

To make this recipe, I used pork tenderloin. You can use any type of pork you like, as well as chicken, beef, or even lamb if you prefer. Either way, make sure to cut the meat into evenly sized squares; that way, all the meat evenly cooks.

To make the marinade, I used a mortar & pestle. If you don’t have one, you can also use a food processor, hand blender, or a nutribullet. I marinated the pork for 2 hours in the fridge. But it will hold for up to 24 hours.

TIPS & TRICKS to Make this Recipe: Make sure to use a meat thermometer here to get your pork perfectly cooked and tender. You want it to reach at least 145°F / 63°C.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make Andalusian Pork Kebabs

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Andalusian Pork Kebabs (Pinchos Morunos)

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 15 minutes

Marinate Time 2 hours

Servings 6 kebabs

Calories 182 kcal

Ingredients

• 1 pork tenderloin 1 1/4 lbs. / 500 grams
• 4 cloves garlic
• 1/4 tsp saffron threads 0.17 grams
• 1 tsp dried oregano 1 gram
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/4 tsp hot smoked Spanish paprika 0.65 grams
• 1/2 tsp ground cumin 1.50 grams
• 1/2 tsp ground turmeric 1.50 grams
• 1/4 tsp cinnamon powder 0.75 grams
• 1 tbsp lemon juice 15 ml
• 3 tbsp extra virgin olive oil 45 ml
• sea salt & black pepper
• fresh parsley and lemon for garnish
• 6 wooden skewers (soaked in water for 20 minutes)

Instructions

1. Add the garlic into a mortar, along with the saffron and a pinch of salt, using a pestle, pound down on the garlic until it's well mashed, then add in the oregano, sweet smoked paprika, hot smoked paprika, cumin, turmeric, and cinnamon, pound down on the ingredients until they're well integrated together, then add in the lemon juice and olive oil and mix together until well mixed

2. Add the pork tenderloin over some paper towels and pat dry, then cut the tenderloin in half lengthwise and then into 1-inch pieces (2.50 cm) to end up with 1-inch (2.50 cm) squares, season the pork with salt & pepper and add it to a large bowl

3. Pour the marinade over the pieces of pork and mix together until well mixed, then cover with saran wrap and add into the fridge for 2 hours

4. After marinating the pork for 2 hours, heat a large nonstick fry pan with a medium heat

5. In the meantime, add 4 pieces of pork per wooden skewer

6. Once the pan is hot, add in 3 pork skewers, all in a flat layer, and cook for 1½ to 2 minutes per side, for a total of 6 to 8 minutes, or until the pork is cooked through (145 F - 63 C), then remove them from the pan and slightly cover with foil, cook the next batch in the same method

7. Transfer the pork kebabs into a serving dish and garnish with lemon wedges and parsley, serve at once, enjoy!

Recipe Notes

Get the Spanish Golden Saffron and Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Andalusian Pork Kebabs (Pinchos Morunos)

Amount Per Serving

Calories 182 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 0.03g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 61mg20%

Sodium 134mg6%

Potassium 403mg12%

Carbohydrates 2g1%

Fiber 0.4g2%

Sugar 0.1g0%

Protein 20g40%

Vitamin A 216IU4%

Vitamin C 2mg2%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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