Spanish Pork Skewers Recipe – Spanish Special
Spanish Pork Skewers, or Pinchos Morunos, are Moorish-inspired Spanish tapas made from marinated pork cubes threaded onto skewers and grilled until charred and juicy. The marinade blends smoky paprika, fragrant cumin, garlic, oregano, turmeric, and optionally lemon juice or saffron, resulting in bold, aromatic flavors that evoke Spain’s rich culinary heritage.
- Prep Time15 min
- Cook Time6 min
- Total Time21 min
Spanish Pork Skewers Ingredients :
- 2 tablespoons of olive oil
- Juice of half a lemon (about 1-2 tablespoons)
- 1 minced garlic clove
- 1 ½ teaspoons of cumin
- 1 ½ teaspoons of sweet paprika
- ¾ teaspoon of ground coriander seeds
- ½ teaspoon of oregano
- ½ teaspoon of salt
- ¼ teaspoon of turmeric
- 1/3 teaspoon of cayenne pepper
- 1/3 teaspoon of ground black pepper
- 1 pound of pork loin, cut into 1-inch cubes
- 8 wooden skewers (6 inches each)
How to Make Spanish Pork Skewers
In a medium bowl, combine olive oil, lemon juice, minced garlic, and spices. Add the pork cubes and mix thoroughly by hand until all pieces are coated. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
When ready to cook the pork, preheat the grill to medium heat, approximately 350°F. Test the heat by holding your hand 4-5 inches above the cooking grate; you should be able to do so for 5-7 seconds.
Soak the wooden skewers in water for 1 minute. Thread the marinated pork cubes onto the skewers.
Grill the skewers until the pork is cooked through and firm, turning them once, about 2-3 minutes per side. Cooking time may vary depending on grill temperature.
Serve the skewers with lemon wedges and mojo picon as a hot or cold appetizer.
Recipe Notes
Cut & Prep: Trim pork (like tenderloin or loin) and cube into uniform pieces so they cook evenly.
Marinade Base: Use a blend that includes cumin, paprika, coriander, oregano, garlic, olive oil, and lemon juice for authentic flavor.
Marinating: Marinate the pork for at least 2 hours—or better yet, overnight—to deeply infuse flavors.
Skewer Prep: If using wooden skewers, soak in water before threading to prevent burning during cooking.
Cooking: Grill or pan-sear the skewers on high heat until pork is cooked through but still juicy (about 140–145°F internal temperature).
Resting: Let the skewers rest briefly after cooking to retain juiciness.
Serving: Serve hot, ideally with lemon wedges and crusty bread for soaking up the flavorful drippings.
