SPANISH PORK SKEWERS
For casual entertaining, the tapas experience translates well to the small home kitchen. One delicious hot tapas classic easily made at home is called pinchos Moruños, or Moorish skewers, essentially small kebabs of pork marinated in Arabic (Moorish) spices and grilled, usually on a hot steel plancha. Because most Muslim Arabs wouldn't eat pork, one presumes the original dish was lamb. It's anyone's guess how it evolved into this ubiquitous tapa selection in Christian Spain. Nevertheless, now it means pork seasoned with garlic, cumin, coriander, pimentón and sometimes oregano. Once skewered, they need only about 5 minutes on a hot griddle.
Provided by David Tanis
Categories quick, appetizer
Time 20m
Yield 12 small skewers
Number Of Ingredients 10
Steps:
- Thread the pork onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
- Sprinkle the skewers with the cumin, coriander, pimentón and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and drizzle over the meat. Rub the seasoning in with your fingers. The skewers can be refrigerated 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.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 142 milligrams, Sugar 0 grams, TransFat 0 grams
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 (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
SPANISH-STYLE SPICY PORK SKEWERS
A recipe from Ricardo posted for ZWT / Spain. These spicy pork skewers are a classic Spanish dish called Pinchos Morunos. There is 12 hours for the marinating time.
Provided by Boomette
Categories Pork
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a glass dish or a large sealable bag, combine all the ingredients. Add the meat and toss to coat. Cover the dish or seal the bag and refrigerate for at least 12 hours.
- Preheat the grill, setting the burners to medium. Oil the grate.
- Thread the meat onto the skewers. Season with salt and pepper. Grill the skewers for 3 to 4 minutes per side for medium rare or until the desired doneness.
- Serve with grilled vegetable skewers.
PINCHOS MORUNOS
Skewered kebabs of marinated pork which are served in tapas bars all over Spain.
Provided by strangeinplaces
Time 1h
Yield Makes Pieces
Number Of Ingredients 0
Steps:
- The size can also vary from being small skewers with 2 or 3 chunks of meat to larger ones with 7 or 8 chunks. This recipe is for the larger variety but again you may want to go for the small ones and get more pinchos out of the same mix. This recipe makes 8 large skewers
- Grind the cumin and the coriander seeds and put them in a large bowl. Add the garlic, paprika, oregano, a pinch of salt and then mix in the lemon juice and olive oil.
- Cut the pork into small cubes. Put the meat into the marinade and make sure it all covered by the marinade. Leave it to marinate for about 2 hours in a cool place.
- After about 2 hours put the meat onto skewers. You should get about 8 skewers from this quantity of meat depending on how much meat you put on each one. I used metal skewers but do remember if you are using wooden ones it is a good idea to soak them in water for a while as this should prevent them from burning.
- You can then cook them over a preheated grill or on the barbeque. Remember to turn them over part way through cooking and spoon the juices over them. Cooking time will depend on the heat of the grill or BBQ and also how big or small you cut the pork. I would estimate about 10 minutes under the grill.
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
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PINCHOS MORUNOS (SPANISH PORK SKEWERS) WITH MOJO PICON
From curiouscuisiniere.com
5/5 (1)Category AppetizerCuisine SpanishTotal Time 21 mins
- In a medium bowl, mix oil, lemon juice, garlic, and spices. Add the pork cubes and mix by hand until all the pork is coated. Cover and marinade for at least 1 hour in the refrigerator (up to overnight).
- When you are ready to cook your pork, preheat your grill to a medium heat, roughly 350F. (You should be able to hold your hand 4-5 inches above the cooking grate for 5-7 seconds).
- Soak the wooden skewers in water for 1 minute. Then, thread the marinated pork cubes onto the skewers.
- Grill the skewers until the pork pieces are firm and cooked through, turning once, roughly 2-3 minutes per side. (The cooking time will depend on the heat of your grill.)
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From meatwave.com
Cuisine SpanishTotal Time 3 hrsServings 4
- 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.
- Remove pork from refrigerator and thread onto 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. 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.
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From carolinescooking.com
Ratings 3Calories 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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