Pinchitos Moruños

Name: Pinchitos Moruños
Yield: Serves four
Cuisine: Spanish
Ingredients: salt and ground black pepper; salt and ground black pepper; 45 ml/3 tbsp olive oil; 500 g/1¼ lb lean cubed pork; 2.5 ml/½ tsp dried oregano; 15 ml/1 tbsp lemon juice; 2 garlic cloves, finely chopped; 5 ml/1 tsp paprika; 2.5 ml/½ tsp cumin seeds; 2.5 ml/½ tsp coriander seeds

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The Moors introduced both skewers and marinated meat to Spain. These little yellow kebabs are a favourite in Andalusia, where many butchers sell the meat ready marinated. The Arab versions used lamb, but pork is used now, because the spicing fits so perfectly.

Ingredients

2.5 ml/½ tsp cumin seeds
2.5 ml/½

Europe
Spain
Starter
Gluten-free
Andalusia
Mediterranean

Method

Starting a couple of hours in advance, grind the cumin and coriander seeds in a mortar and work in the garlic with a pinch of salt. Add the paprika and oregano and mix in the lemon juice. Stir in the oil.
Cut the pork into small cubes, then skewer them, three or four at a time, on to cocktail sticks (toothpicks). Put the skewered meat in a shallow dish, and pou

Ingredients

Method

Photos