Andalucian pinchitos morunos

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These spicy kebabs are popular in Andalucia and originate from the era when the Moors occupied Spain.  It works superbly with pork, chicken or lamb.  Marinate the meat as far in advance as possible.  This recipe is adapted from one in the fantastic Moro restaurant cookbook.
Recipe:  Andalucian pinchitos morunos.pdf

1kg diced pork leg, lamb leg or chicken breast meat
salt and pepper

a large pinch of saffron, infused in 4 tbsps boiling water from the kettle
1 heaped tsp coriander seeds
1 heaped tsp cumin seeds
1 heaped tsp fennel seeds
4 garlic cloves, crushed to a paste
leaves from a bunch of oregano, finely chopped
2 fresh bay leaves, finely chopped
2 tsps sweet smoked Spanish paprika
2 tbsps red wine or sherry vinegar
2 tbsps olive oil

  1. Spread the meat out over a dish or board and sprinkle evenly with salt and pepper to season. 
  2. Infuse the saffron in the boiling water in a little cup and set aside.  Toast the coriander, cumin and fennel seeds lightly in a dry pan then grind coarsely with a mortar and pestle.  Crush the garlic and mince the herbs.  Now mix all the marinade ingredients together in a bowl.
  3. Add the meat to the marinade and mix well.  Leave for several hours in the fridge.
  4. Remove meat from the fridge one hour before grilling.  Thread cubes of meat onto skewers.  (See picture above.)
  5. Get your cast iron grill pan or outdoor charcoal grill really hot.  Grill kebabs for several minutes on each side until slightly charred on the outside and just cooked through to the centre.  Serve immediately.

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Thank you for sharing this post with me. I do appreciate a lot. I really love grilled foods. I am even hungry when I look into you.


Can't wait to try this recipe! I spent several years as a child in Malaga, and this was my absolute favorite food. Hope its as close to the original as I remember it.

But seriously... who lives in area where you can get FRESH bay leaves??!! Don't I wish. For these hard-to-find items I wish you'd specify a substitute (like the equiv amount in dry bay leaves). Just sayin'!!

Hi Grilla, hope you like the pinchitos if you make them! As for fresh bay - I live in London and there are a surprising number of bay trees in gardens and parks, and some people have plants in pots, including me. Greengrocers etc are also increasingly selling them. So I am lucky! If using dry you can't go too wrong using one in place of one. Anna

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Culinary Anthropologist