Moorish Iberian sirloin pincho recipe


On Saturday I bought some Moorish skewers at the supermarket but they left me feeling a bit bad, it seemed as if we were eating meat marinated in paprika, period. So to get rid of the bad taste in my mouth I have made my own recipe for pinchos morunos.

Ingredients for 4 people

  • 2 Iberian pork tenderloins, 50 ml of olive oil, 1 tablespoon of sweet paprika, 1/2 tablespoon of hot paprika, 1 teaspoon of cumin, 1 tablespoon of chopped fresh coriander and salt.

Preparation of the Moorish skewer

We clean the sirloin and cut it into pieces of about 2 cm maximum. In a bowl we mix them with all the ingredients and leave them in the marinade for at least 24 hours in the cold.

When we are going to prepare it, we submerge the skewers (without they are made of wood) in water to avoid that when cooking them they burn with the heat. We pierce the meat on the skewers and make them in a pan with a little hot oil until well done.

Processing time | 30 minutes plus 24 hours of marinade Difficulty | Easy


The Moorish skewers are ideal to accompany them with any garnish, especially rice, couscous or salads. Although they are also a good excuse to make them as an aperitif directly.

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