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SPANISH-STYLE PORK SKEWERS (PINCHOS MORUNOS) — SIMPLE, JUICY & FLAVORFUL

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SPANISH-STYLE PORK SKEWERS (PINCHOS MORUNOS) — SIMPLE, JUICY & FLAVORFUL

SPANISH-STYLE PORK SKEWERS (PINCHOS MORUNOS) — SIMPLE, JUICY & FLAVORFUL

Pinchos Morunos, or Moorish pork skewers, are Spain’s take on North African kebabs. In southern Spain, they’re usually heavily spiced, but in the Basque Country, they favor a simpler marinade to highlight the pork’s natural flavor and juiciness—perfect for serving with just a slice of baguette and parsley oil. Inspired by a spot near Boulevard that served them with Tabasco sauce, I added a spicy kick balanced by vinegar and fresh parsley oil shine. Quick to grill with small pork cubes, these skewers are ideal for warm weather grilling paired with a cold beer, just like in San Sebastian.

🕒 Prep Time: 15 min (+ marinating)

🍳 Grill Time: 8-10 min
🍽️ Servings: 8 skewers

Ingredients

  • 1 pork tenderloin (~400 g), trimmed of membrane and cut into 2 cm cubes
  • ½ small onion (~20 g), chopped
  • 2 large garlic cloves, crushed
  • 1 bay leaf, torn into pieces
  • ½ tsp dried oregano
  • ¼ tsp smoked paprika
  • ¾ tsp sweet paprika
  • ¼ tsp ground cumin
  • 1 tbsp cider or red wine vinegar
  • 2 tbsp olive oil
  • Coarse sea salt and freshly ground black pepper
  • 1 thin-skinned green chili pepper (not thick-walled green bell pepper), cut into square slices

For Serving:

  • Tabasco sauce (use sparingly)
  • Parsley oil (parsley-infused olive oil without garlic)
  • Grilled baguette slices

Instructions

  1. Prepare the pork tenderloin by removing membranes and cutting into roughly 2 cm cubes.
  2. In a small food processor, combine chopped onion, crushed garlic, torn bay leaf, oregano, smoked and sweet paprika, and cumin. Add a generous pinch of coarse sea salt and plenty of freshly ground black pepper. Pour in vinegar and olive oil. Blend until you get a smooth reddish paste. If needed, add a few tablespoons of water to achieve a smooth consistency.
  3. Pour marinade over pork cubes, cover, and refrigerate for at least 4 hours or overnight. Before grilling, bring pork to room temperature.
  4. Thread 5 pork cubes per skewer, alternating with square slices of green chili pepper.
  5. Preheat a grill pan over high heat for about 5 minutes, no oil. Grill baguette slices on both sides until lightly toasted, then set aside.
  6. Reduce heat to medium-low and place skewers spaced apart in the pan. Grill for about 1.5 minutes per side, then 1 minute on the edges. Aim for nice grill marks without overcooking, as pork tenderloin is lean and can dry out quickly.
  7. Transfer skewers to a serving platter, drizzle sparingly with Tabasco sauce (handle carefully; it’s very spicy), and cover with foil to rest for 5 minutes.
  8. Arrange skewers and grilled baguette on the serving platter and drizzle generously with parsley oil.

💡 Tips

  • Use thin-skinned green chili for quick cooking and mild heat.
  • Parsley oil adds freshness and a lovely sheen—avoid garlic in this oil to keep it bright.
  • Cut pork into small cubes to speed up grilling and retain juiciness.
  • Tabasco enhances flavor with a spicy vinegar bite—add cautiously.

🍽️ Perfect For

  • Spanish tapas and grilling sessions
  • Light, flavorful summer meals
  • Pairing with cold beer or dry white wine

📝 Final Thoughts

These Spanish-style pork skewers capture the essence of Basque simplicity and North African spice, balancing tender meat, smoky paprika, and fresh parsley oil. A delicious, quick-to-grill dish perfect for warm weather and casual gatherings.