Margarita's International Recipes


Pinchitos Morunos
(Moorish Kebabs)

Brochettes or marinated lamb cubes grilled on skewers are ubiquitous in Morocco - so it's not unexpected to find this version popping up in Andalusia. Unlike it's Moroccan cousin, however, this one is made of pork. I read somewhere that during the Inquisition many "converts" to Christianity started using pork in their recipes to show that their conversion was real.

I found several recipes for these kebabs, all rather similar. They are pretty good and quite easy to make. I served them as a tapa - though you could also serve them as a main dish - so I cut the skewers in two prior to putting 3 or four pieces of meat on each and grilling. I made this recipe in winter so I grilled them on a table-top electric grill, but you could also b-b-q them.


Pinchitos Morunos


  • 1 lb. boneless pork, cut into small cubes

    For the Marinade

  • 4 cloves of garlic, chopped
  • 2 tsp. salt
  • 1 tsp. curry powder
  • 1/2 tsp. coriander seeds
  • 1 tsp. paprika
  • 1/4 tsp. dried thyme
  • 2 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1/4 tsp. red pepper flakes
  • 1 1/2 tsp. oregano
  • several threads of saffron (optional)
  • Salt and pepper to taste.

    In a medium-sized bowl combine all marinade ingredients. Add pork cubes and coat well. Cover and let rest in the refrigerator from 2 to 24 hours. Put 3 or 4 pork cubes in each skewer. Grill or broil over (or under) high heat until done, approx. 3-4 minutes on each side.

    Adapted from A Flavor of Andalusia and Delicioso

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