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Pinchitos Morunos


  • Combine the chopped spices, saffron, paprika, oregano, oil, vinegar, salt and garlic in a large bowl.
  • Cut the pork into thickish slices and then in half. Toss in the marinade until well coated and refrigerate for at least 2 hours, turning every now and again.
  • Soak wooden skewers in cold water for 30 mins.
  • When ready, thread the meat onto skewers and cook on a pre-heated lightly oiled ridged grill (or BBQ), lightly spraying now and again with oil.


  • ½ heaped tspn each of fennel, coriander & cumin seeds, roughly chopped
  • a good pinch of saffron threads infused in 2 tbsp boiling water
  • 1 heaped tspn smoked paprika
  • 2 tbsp freshly chopped oregano
  • 1½ tbsp olive oil
  • 1 tbsp red wine vinegar
  • freshly ground salt
  • 2 garlic cloves, crushed
  • 2 pork fillets, trimmed of all fat & sinew
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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