The Moors occupied southern Spain for nearly 800 years, so it’s no wonder that dishes like Pinchos Morunos, or “Moorish Skewers”, can be found in restaurants and tapas bars throughout Spain. Spanish cooking incorporates an array of spices and ingredients from the times of Moorish rule, like these moreish (pardon the pun) pork skewers that are seasoned with cumin, chilli and fennel.
For this recipe, we are using a luxurious cut of Ibérico pork, such as boneless Ibérico pork shoulder blade, but you could also use pork tenderloin.
You can serve these skewers as a tapa or as a main with some romesco sauce or alioli, as well as some grilled vegetables, potatoes or salad.
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Serves 2 as a main course or 6 as a tapa
2 garlic cloves
1 teaspoon ground cumin
1 teaspoon ground chilli or crushed red dry chilli.
1 teaspoon ground fennel
Juice of 1 lemon
2 tablespoons of flat leaf parsley
Place the oil and all the spices, along with the lemon juice, parsley and sherry vinegar in a large bowl and mix well. Cut the Ibérico pork into 2 cm cubes and add to the bowl. Cover and chill overnight if you have the time, otherwise try and let the flavours mingle together for at least 2 hours.
When ready to cook, thread the pork on skewers and grill for 10 minutes, taking care not to overcook the meat. Remove and let rest for 5 minutes before serving on a warm plate. Que aproveche!