Cuisine from Spain Podcast 14 – Pinchos Morunos

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Pincho Morunos

Marina takes on the local butcher as she tries to out-do his Pincho Moruno kebabs!


1 Kg or 2.2 Pounds of pork meat
2 garlic cloves
2 tsp of sweet paprika
1 tsp of hot paprika
1 tsp of ground pepper
2 tsp of thyme
3 bay leafs
4 tbsp of olive oil


Start by chopping up the meat into 1.5 cm or 1/2 inch cubes. Then add the crushed garlic cloves and add all the spices to a bowl and mix them with a spoon before adding the olive oil and mixing a little bit more. Add the meat to the mixture and mix until all the pieces are covered with the spice mixture. Leave in the fridge to marinade for at least 12 hours (and up to 2 days) before cooking. Before barbecuing the meat, make the kebabs by putting four or five cubes of meat onto metal kebab sticks.


1. If you want even more Moorish flavour, add a tsp of cumin seeds or powder.
2. If it’s no longer barbecue season in your part of the world, you can always cook these under the oven grill (broiler).

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10 Replies to “Cuisine from Spain Podcast 14 – Pinchos Morunos”

  1. Mi idolatrada Marina, ¿por qué le añades lo de “kebaps” cuando los pinchos son simplemente “pinchos morunos” de toda la vida?

  2. Those spices sound absolutely delicous, I could almost smell the meat sizzling while I was listening to this podcast! Of course, the Moors would not have used pork for their kebabs but lamb, goat, chicken or possibly beef. The summer seems to be over here so there will probably be no more BBQ’s, but I will definitely try out this spice mix the next time I’m going to grill lamb chops, which I am fond of.

  3. I used to barbacue in the winter. When my wife walked home from our local metro stop in the winter and she would smell someone grilling in the neighborhood, she knew it was me.

    Los moros no traieron los kebaps a España? De alli los españoles sacarian la idea de hacer los pinchos morunos. Tantas cosas de España que viene de los moros.

  4. Gracias por el artí­culo ValenciaSon. Me encanta la historia de la comida y de la dispersión de los ingredientes por el mundo. Algo que el artí­culo no menciona es que la cocina judí­a en Al-Andalus fue vinculado muy estrechamente con la cocina musulmana del Mahgreb.

  5. Sorry Londinense. I think the donor kebab/p is the vertical layered meat which is sliced and served in a pitta bread, much in demand in the UK after a bellyful of lager. The shish kebab is that on a skewer, much loved in Iran, and now round the world as barbecued fast food spreads. Agreed the Moors probably borrowed it from somewhere!

  6. I appreciate your explanations. My point is that the “Pinchos morunos” are known for hundred years in Spain and we have never used the work kepab. Never, until now.

  7. In the US, we use the generic cooking term “kebab” to refer to ANY skewered meat, or combination of meat and vegetables, that is grilled. I would imagine that it is the same in the UK (Ben?), but I don’t know for sure. Since this podcast is done in English, I’m sure that Marina and Ben used the generic term “kebab” as just a way to describe in English the cooking technique for the Pinchos Morunos, and it was not meant to describe the historical origin of the food. However, I speak Spanish, and enjoyed the food history lesson in the above logs nonetheless!

  8. In the UK kebab can either be skewered meat of kebab in the turkish sense of the word, i.e. slices of meat in a pitta bread with salad.

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