Spanish pork skewers Recipe

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  • Healthy



At any village fiesta throughout Spain pinchos morunos (pork skewers), a spicy legacy of the Moors, are grilled and sold in the street to revellers. This version of a classic tapas dish uses pork.


  • 900g (2lb) loin of pork, cut into 2cm (3/4in) cubes
  • 50ml (2fl oz) white wine
  • 50ml (2fl oz) light olive oil
  • 3 large cloves garlic, crushed
  • 2tsp hot smoked paprika, chilli powder or cayenne pepper (or 1tsp of hot smoked paprika, chilli powder or cayenne pepper and 1tsp mild smoked paprika, if you prefer)
  • 1/2 bay leaf, crumbled
  • 2tsp chopped fresh thyme
  • Salt and freshly ground black pepper
  • 2 lemons, quartered (optional)


  • Arrange the meat in a wide, shallow, non-metallic dish. Mix together all the other ingredients, except the lemons, and season.

  • Pour the mixture over the meat, cover and leave to marinate, preferably in the fridge, for at least 8 hrs, turning once or twice.

  • Thread three cubes onto each skewer and cook on a very hot griddle or grill, turning once or twice, for about 8 mins. The meat will be charred slightly, but still juicy.

  • Squeeze over the juice of the lemon wedges, if you wish, and serve hot.

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