Andalusian Pinchos Morunos: Charred Cumin-Paprika Pork Skewers

Why You’ll Love This Recipe

• Classic Andalusian flavors: cumin, paprika, garlic, and lemon create a vivid, smoky-citrus profile.
• Fast cooking, big payoff: a hard sear yields charry edges with juicy, tender centers.
• Flexible cooking: grill, cast-iron skillet, plancha, or broiler all work beautifully.
• Perfect for weeknights or parties: skewer ahead, sear to order, and serve with flatbread or fries.

Grocery List

• Produce: Garlic (5 cloves), 2 lemons, fresh parsley or cilantro (small bunch)
• Dairy: Optional: mayonnaise or Greek yogurt (for dip)
• Pantry: Pork shoulder/butt (1.5 lb), extra-virgin olive oil, sherry vinegar, ground cumin, sweet smoked paprika, ground coriander, dried oregano, cayenne/hot paprika (optional), saffron (optional), kosher salt, black pepper, flatbreads or fries, wooden or metal skewers

Full Ingredients

For the Pork Skewers (Pinchos Morunos)

• 1.5 lb (680 g) pork shoulder/butt, trimmed and cut into 1–1.25 inch cubes
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1 tbsp sherry vinegar
• 5 garlic cloves, finely grated or minced
• 2 tsp ground cumin
• 2 tsp sweet smoked Spanish paprika (pimentón dulce)
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1/4 tsp cayenne or hot paprika (optional, for heat)
• 1 1/2 tsp kosher salt (use 1 tsp if using fine sea salt)
• 3/4 tsp freshly ground black pepper
• Optional: pinch saffron threads, crumbled and bloomed in 1 tbsp hot water
• 8 wooden skewers (8–10 inch) or metal skewers

For Serving

• 4–6 warm flatbreads/pitas or 1 lb (450 g) hot crispy fries
• Lemon wedges (1 lemon)
• 2 tbsp chopped fresh parsley or cilantro
• 1 tbsp extra-virgin olive oil (for finishing)

Optional Quick Lemon-Garlic Mayo

• 1/3 cup mayonnaise (or Greek yogurt)
• 1 small garlic clove, microplaned
• 1 tsp fresh lemon juice
• 1 tsp water (to thin)
• Pinch sweet smoked paprika + small pinch salt

Step-by-Step Instructions

Step 1: Prep pork and skewers

Trim excess hard fat from the pork shoulder, then cut into 1–1.25 inch cubes for even cooking. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Set pork aside while you mix the marinade.

Step 2: Mix a punchy marinade

In a large bowl, whisk together the olive oil, lemon juice and zest, sherry vinegar, garlic, cumin, smoked paprika, coriander, oregano, cayenne (if using), salt, and pepper. If using saffron, bloom the threads in 1 tbsp hot water for 5 minutes, then add both the threads and liquid to the bowl. The marinade should be thick, deeply red-orange, and aromatic.

Step 3: Marinate the pork

Add the pork cubes to the bowl and toss thoroughly to coat, massaging the marinade into the meat so spices adhere well. Cover and refrigerate for at least 2 hours and up to 24 hours. The longer time yields a deeper color and more perfumed flavor.

Step 4: Skewer and ready for searing

Thread 4–5 pieces of pork onto each skewer, leaving a sliver of space between pieces so heat can circulate and edges can char. Lightly blot the surface with a paper towel to remove heavy excess marinade—this prevents burning and ensures better browning. Keep skewers chilled while you preheat the cooking surface.

Step 5: Preheat grill, pan, or broiler

For grill: Preheat to high heat, 500°F/260°C. Clean and oil grates well. For cast-iron or plancha: Preheat over high until just smoking, then lightly oil the surface. For broiler: Set an oven rack about 6 inches (15 cm) from the element; preheat the broiler on high and place a lightly oiled, preheated sheet pan (or a rack over a pan) inside while it heats.

Step 6: Sear for charry edges, juicy centers

Cook the skewers 8–10 minutes total, turning every 1.5–2 minutes to build even, flavorful char. Aim for an internal temperature of 145°F/63°C. If you wish to baste during cooking, boil any leftover marinade at a rolling boil for at least 2 minutes before brushing it on. Otherwise, a light brush of olive oil is perfect.

Step 7: Rest, finish, and serve

Transfer skewers to a plate and rest 3–5 minutes so juices redistribute. Finish with a squeeze of lemon, a sprinkle of chopped parsley, and a thread of good olive oil. Serve immediately with warm flatbreads or a mound of hot fries. If making the quick lemon-garlic mayo, stir all ingredients together and serve on the side for dipping.

Pro Tips

• Use pork shoulder for the best balance of marbling and tenderness; lean cuts dry out under high heat.
• Don’t overcrowd: slight gaps between pork cubes help the edges char instead of steam.
• Blot lightly before searing; wet, drippy marinade can burn before the meat browns.
• High heat is key: 500°F/260°C on the grill or a smoking-hot cast-iron pan creates that Moorish-style char.
• Salt awareness: If using fine sea salt, reduce to 1 tsp; kosher salt grains are larger and less salty by volume.

Variations

• Chicken Pinchos: Substitute boneless, skinless chicken thighs. Marinate 1–12 hours and cook to 165°F/74°C.
• Saffron-forward: Double the saffron and omit cayenne for a fragrant, gently spiced version.
• Plancha Pintxos: Cook small, single-bite pieces on a flat griddle and serve on toasted baguette slices as tapas.

Storage & Make-Ahead

Marinate pork up to 24 hours ahead; skewer up to 12 hours ahead and refrigerate tightly covered. Cooked skewers keep 3 days in the fridge; reheat in a 375°F/190°C oven for 8–10 minutes, or in a hot skillet, until warmed through. For longer storage, freeze marinated pork (uncooked) up to 2 months; thaw overnight in the fridge, then skewer and cook as directed. Discard used marinade unless it’s boiled for at least 2 minutes before using as a glaze.

Nutrition (per serving)

Approximate (skewers only): 420 calories; 28 g fat; 3 g carbs; 35 g protein; 800 mg sodium. Add ~90 calories per serving for the lemon-garlic mayo; flatbread or fries will increase totals accordingly.