Recipes

Pinchos Morunos (Pork Kebabs)

Serves 4

| Prep Time: 20 mins

| Cook Time: 10 mins

| Total Time: 30 mins

You may need: Spanish BBQ

Discover The Recipe

Pinchos Morunos are Spanish-style skewers (or kebabs) full of marinated meat, grilled and often served as "tapas" or small plates. The marinade in this recipe is typical of Andalucia and neighboring regions in Southern Spain. Thought to have been introduced to Spanish cuisine by conquering Arab Moors, Pinchos Morunos probably originated as lamb skewers, since Muslims don't eat pork, but pork and chicken are most commonly served on skewers in Spain today.

Our Spanish BBQ spice blend seamlessly melds Arab-influenced flavors with sweet Spanish smoked paprika to impart a delicious, smoky flavor. The great thing about our Spanish BBQ blend is that it goes with any grilled meats, veggies, or even fish. So, feel free to substitute (skewer) any type of protein you like in this recipe. Don't have a BBQ grill? We include broiler instructions so you can use your oven. Don't have skewers? No problem! Put those extra wooden chopsticks from takeout to use.

Ingredients

  • 1 lb boneless pork rib or pork tenderloin, cut into 2" cubes

  • 2 Tbsp of Piquant Post Spanish BBQ spice

  • 1-2 Tbsp extra virgin olive oil

  • 8-10 mushrooms

  • 1 large red bell pepper, sliced into wide strips

  • Handful of cherry tomatoes

  • salt and pepper to taste (optional)

Notes

If using wooden skewers or chopsticks, soak them in water for at least 10 mins before grilling or broiling to prevent burning.

Trim any excess fat off the meat as you cut it into cubes.

We recommend marinading the meat for 10-60 mins to let the flavors penetrate. If you're in a hurry, you can cook right away. In addition, you can use the Spanish BBQ spice blend as a rub directly.

If using the over broiler, pay close attention to the meat and check every couple minutes that the Pinchos Morunos don't burn. 

Finally, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Prepare the pork, trim any fat, and season with salt and pepper. If using wooden skewers (or chopsticks), soak in water for at least 10 minutes. 

Add the olive oil and Spanish BBQ spice blend to a bowl large enough to hold the pork. Whisk into a paste. Add the pork cubes and thoroughly mix to coat. Place bowl in fridge to marinate for 10 - 60 mins. 

Pre-heat grill or if using oven, set rack about 5" away from broiler and turn on broiler. Skewer the meat, alternating with tomatoes, peppers, and mushrooms.

Cook skewers on the grill for ~5 mins then flip and cook for ~5 more mins. Check on them frequently so they don't burn. If using the broiler, place the skewers on a slotted broiler pan or on a baking sheet. Cook for ~6 mins then flip and cook for 5-6 more mins. Check frequently so that they don't burn. 

Alternatives & Substitutions

  • If you don't eat pork, feel free to substitute lamb, chicken, beef, or shrimp. They will all taste great with our Spanish BBQ blend.

  • This recipe is also very compatible with just about any fresh veggies you like to grill. Some ideas include: pineapple, eggplant, zucchini or squash.

  • For our vegetarian friends, you can use tofu or vegan meat/fish in place of the meat. Or, try our vegan Patatas Bravas (Spicy Potatoes) Spanish tapas recipe!

  • Try making our delicious Tortilla Espanola (Spanish Omelette) recipe for the perfect Sunday Funday brunch!

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Pinchos Morunos (Pork Kebabs)

Serves

4

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

Piquant Post spice you’ll need: Spanish BBQ

Ingredients

  • 1 lb boneless pork rib or pork tenderloin, cut into 2" cubes

  • 2 Tbsp of Piquant Post Spanish BBQ spice

  • 1-2 Tbsp extra virgin olive oil

  • 8-10 mushrooms

  • 1 large red bell pepper, sliced into wide strips

  • Handful of cherry tomatoes

  • salt and pepper to taste (optional)

Instructions

  1. Prepare the pork, trim any fat, and season with salt and pepper. If using wooden skewers (or chopsticks), soak in water for at least 10 minutes. 

  2. Add the olive oil and Spanish BBQ spice blend to a bowl large enough to hold the pork. Whisk into a paste. Add the pork cubes and thoroughly mix to coat. Place bowl in fridge to marinate for 10 - 60 mins. 

  3. Pre-heat grill or if using oven, set rack about 5" away from broiler and turn on broiler. Skewer the meat, alternating with tomatoes, peppers, and mushrooms.

  4. Cook skewers on the grill for ~5 mins then flip and cook for ~5 more mins. Check on them frequently so they don't burn. If using the broiler, place the skewers on a slotted broiler pan or on a baking sheet. Cook for ~6 mins then flip and cook for 5-6 more mins. Check frequently so that they don't burn. 

Notes

  • If using wooden skewers or chopsticks, soak them in water for at least 10 mins before grilling or broiling to prevent burning.

  • Trim any excess fat off the meat as you cut it into cubes.

  • We recommend marinading the meat for 10-60 mins to let the flavors penetrate. If you're in a hurry, you can cook right away. In addition, you can use the Spanish BBQ spice blend as a rub directly.

  • If using the over broiler, pay close attention to the meat and check every couple minutes that the Pinchos Morunos don't burn. 

  • Finally, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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