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Pork Kabobs - Pinchos Morunos


Although these Spanish pork kabobs must be marinated overnight, they are very easy to make and are delicious! Served all over Spain in tapas bars, these "pinchos" can be made of pork, lamb or sometimes veal.

Prep Time: 24 hours, 10 minutes

Cook Time: 10 minutes

Total Time: 24 hours, 20 minutes


  • 2 lbs pork butt or shoulder, fat trimmed
  • 2 tsp sweet Spanish paprika
  • 4 cloves, garlic – minced
  • 2 tsp oregano (dried)
  • salt to taste
  • Spanish virgin olive oil


This pork kabob recipe makes 6-8 servings as an appetizer, or 4 as a main course in a light dinner.

Cut pork into 1 1/2 inch cubes. Put pork into a glass or ceramic bowl. Sprinkle paprika, garlic, oregano and salt over pork and stir to coat pork thoroughly. Cover tightly and place in refrigerator for 24 hours. Once marinated, cook on a stove or barbeque.

Frying Pan Method: Heat a frying pan over medium heat with 1-2 teaspoons of olive oil. When the pan is hot, add the pork and cook. Be sure the pork is cooked. Remove from pan and serve in a shallow dish with slices of French-style bread.

Barbeque Method: For this method, you may use metal or bamboo skewers. (If using bamboo, be sure to soak them for an hour, so that they do not burn.) Place several pieces of pork on each skewer and grill them until done. Serve on a plate with slices of French-style bread.

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