Pincho Moruno (Moorish Style Kabobs)

 

pinchos framed

My husband found this recipe in The Foods & Wines of Spain by Penelope Casas.  He had to buy the book when he saw that Penelope wrote about having Pinchos at the same tapas bar we had – at the Bar Espuela on the Plaza Santa Ana in Madrid.  She has street cred, or should that be kitchen/bar cred?

We made Pincho Moruno for a drinks and nibbles party. Grilling them was our “performance art” of the evening. Even with two tables full of sweet and savory goodies, the Pinchos stole the show. They disappeared the moment they came off the grill, and our five pounds of pork was gone in no time at all.

We sometimes saute the pork with a little olive oil rather than grilling.  It’s not traditional, but the meat seems to be a little more moist.  If grilling, be careful not to overcook. Try it for your next cookout; you won’t be disappointed!

 

Pincho Moruno (Moorish Style Kabobs)
Recipe type: Appetizer or Main
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Spicy little bits of moist pork, always a hit!
Ingredients
  • 6 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon thyme
  • ¾ teaspoon ground cumin
  • ½ teaspoon paprika
  • 1 teaspoon crushed red pepper
  • 1 bay leaf, crumbled
  • 1 teaspoon minced parsley
  • freshly ground pepper
  • 1 lb. lean pork, cut in ¾ - 1 inch cubes. (We like to use pork tenderloin)
Instructions
  1. Mix all ingredients except pork in a large bowl
  2. Add the meat cubes and stir to coat
  3. Cover and refrigerate several hours or overnight, stirring occasionally
  4. Thread on skewers; grill until well browned, but juicy.
Notes
The spicy oil you've cooked the meat in is great for dipping a crusty bread.

Also an excellent main course. Make the pork cubes larger, serve with mashed potatoes, and a green vegetable.

pinchos morunos

 

 

 

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