Pinchos Morunos Recipe

Pinchos morunos is a tapa inspired by Moorish cuisine. In fact, it is said to be the Spanish variation of kebab, originally from the Middle East, where lamb meat predominates for this recipe. They are usually made with pork, but you could make them with any other meat you want. In short, pinchos morunos are pieces of meat cut into small pieces, marinated and skewered on wood or metal. Its only secret is the marinade, which we will show you how to prepare it in order to obtain this delicious recipe.


  • 600g pork, chicken, lamb or beef, cut into pieces
  • 120g extra virgin olive oil
  • 15g lemon juice
  • 3 cloves of garlic
  • 3 branches of freshly chopped coriander
  • 2 teaspoons sweet paprika
  • 2 teaspoons cumin
  • 1 pinch of saffron threads
  • 1/2 onion
  • A pinch of ground cinnamon
  • Half a teaspoon of black pepper
  • Salt

How to Make the Pinchos Morunos Recipe:

  1. Peel the garlic, and chop it finely. Add the cumin and the toasted saffron (toast it lightly previously), and mash well.
  2. Add the diced onion and lemon juice, paprika, pepper, cinnamon, salt and olive oil. Mix well.
  3. Cut the meat into cubes, clean any nerves or fat that may bother us later and place the meat in a bowl or bag suitable for food.
  4. Pour the marinade into the bag, close it hermetically and mix well until all the meat is equally impregnated.
  5. Leave the meat to marinate in the fridge overnight.
  6. The next day, prick the meat on wooden or metal skewers, light the griddle over a high heat or in the pan without adding oil and cook.
  7. The meat has to be well browned on the outside but not too cooked on the inside so that it is very juicy; a couple of minutes on each side approximately.
  8. Serve immediately and enjoy your pinchos morunos!

About the author