PINCHOS MORUNOS RECIPE | GRILLING
Despite my love/hate relationship with skewered meat, the Moorish influenced spice mixture adorning the pork in these Pinchos Morunos creates a type of meat-on-a-stick that I can sure get behind.
Provided by Joshua Bousel
Categories Appetizer
Time 3h30m
Yield 4
Number Of Ingredients 18
Steps:
- To make the brine, whisk salt and sugar in cold water until completely dissolved. Place tenderloin in brine and place in refrigerator for 1 1/2 hours.
- While pork is brining, mix together olive oil, garlic, lemon juice, paprika, cumin, coriander, oregano, turmeric, salt, thyme, and black pepper in a small bowl.
- Remove tenderloin from brine. Pat dry with paper towel and cut into 1 1/2 inch cubes. Place pork in a large resealable bag and pour in spice mixture. Seal bag and toss to thoroughly coat pork in marinade. Place in the refrigerator and marinate for 1 to 2 hours. Meanwhile, soak wooden skewers in cold water.
- Remove pork from refrigerator and thread onto pre-soaked wooden skewers. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers over high heat until browned on all sides and cooked through, about 10 minutes total.
- Remove to a platter, let rest for 5 minutes, then serve with lemon wedges.
Nutrition Facts : Calories 482 kcal, Carbohydrate 31 g, Cholesterol 124 mg, Fiber 7 g, Protein 47 g, SaturatedFat 4 g, Sodium 1699 mg, Sugar 15 g, Fat 21 g, ServingSize 4, UnsaturatedFat 0 g
PINCHOS MORUNOS (PORK BROCHETTES)
Pinchos are a type of tapa that are served on skewers or other picks. These can be all meat, as this one is, or meat and veggies or fruits for color and flavor contrast.Recipe is from Tapas Made Easy.
Provided by graffeetee
Categories Pork
Time 8h25m
Yield 20 skewers
Number Of Ingredients 10
Steps:
- Mix all ingredients except for pork and lemons.
- Arrange pork in a shallow dish and pour marinade over.
- Marinate in refrigerator 8 hours or overnight, turning at least once.
- Thread pork onto skewers, using 3 cubes per skewer.
- Cook on a hot grill or use a grill pan about 8 minutes, turning once.
- Serve with lemon wedges for squeezing over the pinchos.
Nutrition Facts : Calories 127.8, Fat 9.3, SaturatedFat 2.6, Cholesterol 27.2, Sodium 19.8, Carbohydrate 1.6, Fiber 0.6, Sugar 0.1, Protein 9.2
PINCHOS
Pinchos are grilled marinated chunks of pork or chicken on a stick, Puerto Rico's version of shish kebab. The traditional way to eat pinchos is with a slice of soft, warm bread. It's one of the island's most popular street foods, and some of my favorite childhood memories are of sitting and talking or dancing around by my cousin's roadside pinchos stand. There are lots of versions of pinchos, but what I think makes this recipe especially good is the use of sofrito, the magical Puerto Rican blend of herbs and aromatics that's the base of some of our tastiest dishes. Sofrito is easy to make yourself, or you can buy it premade.
Provided by Food Network
Categories main-dish
Time 12h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the sofrito, oil, sazon, adobo, onion powder, granulated garlic and black pepper in a large bowl. Add the pork and toss to coat. Marinate the meat at least overnight or 12 hours for best results.
- When ready to cook, remove the meat from the refrigerator. Drain off and discard the marinade. Preheat a grill to 450 degrees F or medium-high heat. Thread the meat onto 12- or 14-inch skewers, leaving a 3-inch space at the bottom of each skewer.
- Place the skewers on the grill and grill for 3 minutes. Carefully flip the skewers and grill the other side for 3 minutes. Flip the skewers again and cook for an additional 2 minutes on the other side, then brush the pinchos with barbecue sauce. Flip once more and cook until the pinchos are browned and an instant-read thermometer inserted into the pork registers 145 degrees F, about 2 minutes more. Remove from the grill, brush again with barbecue sauce, and rest 5 minutes before serving. Toast the slices of bread on the grill; skewer one slice onto the top of each pincho.
PINCHOS MORUNOS (SPANISH PORK SKEWERS)
These addictive Spanish pork skewers are called pincho morunos because of their fascinating history. The marinade is a delicious blend of spices and they make the perfect tapa!
Provided by Lauren Aloise
Categories Appetizer
Time 2h30m
Number Of Ingredients 13
Steps:
- Trim the pork loin of excess fat and then cut into 1.5 inch cubes and put into a large freezer bag
- Mix all spices, olive oil and lemon juice in a bowl and then pour over the pork cubes
- Seal the bag and toss the spice mixture with the pork, then marinate in the fridge overnight (or a minimum of 2 hours)
- Remove the marinated pork cubes and place on metal skewers with a little bit of space between each cube
- Grill on a high heat until browned on the outside but just cooked through (don't overcook or they'll be dry!)
- Rest the skewers for five minutes and serve with lemon wedges
Nutrition Facts : Calories 417.42 kcal, Carbohydrate 5.41 g, Protein 47.89 g, Fat 22.3 g, SaturatedFat 4.64 g, TransFat 0.08 g, Cholesterol 147.42 mg, Sodium 704.73 mg, Fiber 1.78 g, Sugar 0.71 g, ServingSize 1 serving
PINCHOS MORUNOS
See everyone gather around the appetizer table for Pinchos Morunos! This Pinchos Morunos recipe takes juicy pork tenderloin and douses it in tangy marinade for a quick-to-grab and quick-to-eat party app.
Provided by My Food and Family
Categories Festive 2018
Time 1h25m
Yield 5 servings, 2 skewers each
Number Of Ingredients 5
Steps:
- Mix all ingredients except sour cream and meat in medium bowl until blended. Remove 1/4 cup vinaigrette mixture; mix with sour cream in separate bowl. Refrigerate for later use.
- Add meat to remaining vinaigrette mixture; mix lightly. Refrigerate 1 hour to marinate.
- Heat grill pan on medium-high heat. Meanwhile, remove meat from marinade; discard marinade. Thread meat onto 10 small skewers.
- Grill skewers 6 to 8 min. or until meat is done, turning occasionally. Serve with reserved vinaigrette mixture.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 18 g
TAPAS - SPICY PORK SKEWERS (PINCHOS MORUNOS)
Tapas (bite-sized appetizers) is one of Spain's most cherished culinary traditions! This recipe is courtesy of Executive Chef Jose Salgado. Marinating time (minimum 4 hours) is not included
Provided by CountryLady
Categories Pork
Time 20m
Yield 4 tapas, 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut pork tenderloin into 1-inch cubes.
- In a bowl, combine paprika, cumin, cayenne, salt and pepper and olive oil.
- Marinade pork for a minimum of 4 hours to overnight.
- Preheat oven to 350 degrees F.
- or preheat grill to medium high.
- Thread pork cubes onto small wooden skewers.
- Bake for 10 to 15 minutes in oven.
- Alternatively grill over medium heat, about 10 minutes.
- While cooking turn once and baste with marinate until well browned.
PINCHOS MORUNOS (MOORISH POINTED STICK OR THORNS)
Make and share this Pinchos Morunos (Moorish Pointed Stick or Thorns) recipe from Food.com.
Provided by Member 610488
Categories Lamb/Sheep
Time 25m
Yield 12 skewers
Number Of Ingredients 10
Steps:
- Thread the meat onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
- Combine the cumin, coriander, pimenton and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and combine with the dry spices.
- Rub the seasoning mixture onto the meat with your fingers. Place on plate, plastic wrap and refrigerate until ready to cook, up to several hours.
- Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side until nicely browned. Serve hot with lemon wedges.
PINCHITOS MORUNOS
Delicious Spanish Tapa! Serve with crusty french bread and red wine and you're in business. Prep time includes marinating time.
Provided by canarygirl
Categories Lamb/Sheep
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Using a mortar and pestle, mash garlic, cilantro, cumin, paprika, thyme, salt and pepper.
- Add olive oil and lemon juice or vinegar and mix well.
- Place 4-5 pieces of meat on each skewer (for best results, first soak skewers 1/2 hour in water).
- Put skewer in a container and top with marinade.
- Let marinate for 2-3 hours, turning every once in a while.
- Grill over medium heat until cooked through-- about 10-15 minutes, turning as needed.
- Serve with lemon wedges and cilantro.
- Note: These can be done in the oven too-375° for 15 minutes (about), turning once.
ANDALUCIAN PINCHITOS MORUNOS - MOORISH SAFFRON MEAT SKEWERS
Pinchitos Morunos (Moorish Skewers) are extremely popular as a Tapa, partuclarly in Andalucia. They are of Moorish origin, and are usually made from Lamb or Pork, I have used Chicken as the meat in this recipe, but I have listed other options! They are marinated in a Moorish saffron & spice mix and usually grilled outside and over charcoal or wood; however, they also cook beautifully on a griddle or in a heavy griddle type pan inside, during the cooler months. These are my favourite meat skewers and make a regular appearance on the "Al Fresco Lunch Table" during the Summer months. Great finger food for friends - or you can increase the quantities and make a meal of them. Serve them with a simple Tomato & Parsley Salad with my Sherry Vinegar Dressing, Flatbreads & Pickles for a true taste of Spain!
Provided by French Tart
Categories Lunch/Snacks
Time 12h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the chicken breasts,lamb or pork into cubes about 1" in size. Flatten them slightly with the palm of your hand.
- Place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thouroughly.
- Then add the olive oil - mix again thoroughly, cover with cling film and leave in the fridge for between 2 & 12 hours, so the flavours mingle and marinade into the meat.
- Light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow.
- If cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan.
- Thread the meat on to the skewers.
- Grill for about 5 minutes on each side, or until the outside is charred and the inside is still juicy but cooked. (NOT pink for pork and chicken - but pink for lamb).
- Season well with salt and pepper and sprinkle with chopped flat leaf parsley or fresh coriander (Cilantro), serve with a selection of salads, flat breads, pickles and Sherry vinegar dressing.
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PINCHOS MORUNOS - CAROLINE'S COOKING
From carolinescooking.com
Ratings 4Calories 208 per servingCategory Tapas/Mezze
- Trim the pork of any excess flat and sinew. Cut into approx 1.5in/3cm dice - if using pork tenderloin, vcut in half lengthwise then cut into slices.
- Mix together all the remaining ingredients - the spices (cumin, coriander, oregano, paprika, turmeric, fennel seeds, allspice and cinnamon), salt, lemon juice, olive oil and pepper into a paste. Add the diced pork, ensure it is well covered with the marinade then cover and refrigerate for at least 2 hours, but overnight would also be good.
- When ready to cook, thread the pork onto skewers - try to put the pieces on so that they flatten out slightly and are even in thickness so they cook evenly.
- Cook on the grill for a few minutes each side until just charring and cooked through - exact cooking time will vary depending on thickness of pork and grill heat etc.
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