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
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
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.
PINCHO MORUNO
Pincho Moruno is a Moorish inspired dish that has been improved (I think) by the Spaniards. It can be used with lamb or pork. I suppose you could do chicken or beef also but have never tried it with them. Recipe can be doubled, tripled, whatever without a problem.
Provided by NannyMarvel
Categories Lamb/Sheep
Time P1DT30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything together, except the pork. Pour mixture into large freezer bag. Add the meat cubes & seal the bag tightly. Scoosh (is that a word?) the bag gently until all the meat is coated. Place bag in bowl in the fridge and let mixture marinate overnight, turning occasionally.
- When ready to cook, place the meat on skewers (soak wood skewers in water for 20 minutes prior to putting the meat on them). Grill in covered BBQ over indirect heat, turning frequently until browned and cooked to your taste (slightly pink inside to well done). Slightly pink is better.
- Enjoy!
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.
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.
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.
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