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
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
These Spanish Chicken Skewers with Fino Sherry are packed with amazing flavour. It's quite incredible how much gets into the meat and how tender it becomes after marinating. It deserves a very special "Olé!"
Provided by Lee
Categories Appetizer Main Course Snack
Time 30m
Number Of Ingredients 10
Steps:
- Put together the shallots, garlic, paprika, parsley, olive oil, sherry, lemon, salt & pepper into a food processor and blend into a smooth paste.
- Place chicken into a plastic bag and pour in the marinade. Leave for 4 hours or overnight (for best results)
- After marinating, thread 4-5 pieces of chicken on skewers (if you're using wooden skewers, soak them in water the same time as you marinate your chicken. This will help when cooking, to stop them being completely destroyed by the BBQ immediately).
- Heat a BBQ til hot then grill the chicken for about 10 minutes, moving frequently till lightly charred on all sides.
- Rest the chicken for 2-3 minutes before serving. Serve as a main course, or break up into single pieces and skewer with a toothpick and serve as tapas.
Nutrition Facts : ServingSize 300 g, Calories 345 kcal, Carbohydrate 123 g, Fat 32 g, Sodium 12 mg, Fiber 10 g, Sugar 2 g
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
This is a Cooking Light recipe for the traditional Spanish tapas. This can be served either as an appetizer, or you can use double-sized portions for a main dish.
Provided by Ppaperdoll
Categories Pork
Time 20m
Yield 12 kebabs, 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare grill.
- Combine parsley, paprika, olive oil, oregano, cumin, coriander, salt, saffron, ground red pepper, garlic, and pork cubes in a large bowl. Toss to coat.
- Thread 6 12-inch metal skewers, alternating each with 3 pork pieces, 2 onion pieces, 2 red bell pepper pieces, and 2 yellow bell pepper pieces. Place kebabs on a grill rack coated with cooking spray.
- Grill kebabs 6 minutes on each side or until pork is cooked.
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.
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.
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.
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