Moorish Skewers

Pinchitos morunos

Preparation info
  • Serves


    • Difficulty


Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

‘Pinchitos morunos’ is an extremely popular tapa in Andalucía. As the name suggests, skewers of meat (originally lamb, but nowadays mostly pork) are marinated in a mixture of Moorish spices and grilled over charcoal. You will need four wooden or metal skewers about 25cm long, or eight of 15cm long.


  • 1 pork fillet of 500 g, trimmed of fat and sinew
  • sea salt and black pepper


Cut the pork fillet in half lengthways and then into 3cm cubes. Flatten these cubes slightly. Place the pork in a large mixing bowl and add the marinade dry spices, garlic, saffron-infused water, oregano, bay and vinegar and mix thoroughly. Then add the olive oil, toss again and leave in the fridge for 2 hours so the flavours of the marinade get into the meat.

Grilling pork over charcoa