Pinchos Morunos – Spanish Pork Skewers
These Moorish Pork Kebabs are really simple to make but you do need to marinate them overnight to get the most from them. We are going to make them using the LetzQ Tandoor Ring, but they could be made on wooden skewers and grilled direct using the stainless grid to support them.
They’re made with a Ras el Hanout spice blend which typically is cumin, coriander, oregano, turmeric, smoked paprika, nutmeg, cayenne, pepper and cinnamon. You could buy a premixed blend though.
Cooking surfaces
BBQ Temperature
Ingredients
- 1kg of pork fillet
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp sweet Spanish paprika
- 1 tsp ground turmeric
- 1 tsp oregano
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 5 garlic cloves, crushed
- 60ml extra virgin olive oil
- Juice of 1/2 a lemon
- Lemon wedges for serving
Equipment
- I use the LetzQ Tandoor Ring to cook my skewers.
- I check the meat is cooked with a Thermapen.
Method
- Take all of your spices and mix with the olive oil and juice of 1/2 lemon.
- Chop your pork fillet into chunks that you will be able to grill on skewers.
- Mix them with the spice mix, cover and leave to marinate in the fridge for 2 hours minimum, overnight is preferable.
- Thread your pork onto your skewers and cook either directly using a stainless grid or using the LetzQ Tandoor Ring. Your Egg should be set to around 200°C.
- Cook until the internal temperature of the pork is 63°C or higher. Check this with a Thermapen or something equivalent.
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