I have already expressed how much I love my new grill. It has seen serious use since I purchased it. When it comes to planning what to grill. I personally like hot dogs and burgers. I can’t get enough. But variety is sometimes fun too (I guess…). So lemme introduce you to pinchos morunos (or pinchitos).
Pinchitos or Pinchos Morunos is a dish influenced by North African cuisine typical of the Spanish communities of Andalucia (me! me!) and Extremadura. It consists of small cubes of meat threaded onto a skewer (pincho in Spanish) which are traditionally cooked over charcoal grill. Pinchitos are usually made of diced pork or chicken meat, marinated with olive oil, and herbs and spices. I used pork in this version I am sharing with you.
Pinchos MorunosADAPTED FROM My recipes
- 1 tablespoon paprika
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/4 teaspoon saffron threads, crushed
- 1/4 teaspoon ground red pepper
- 2 garlic cloves, minced
- 1 (1-pound) pork tenderloin, trimmed and cut into 18 cubes
- Prepare grill.
- Combine first 10 ingredients in a large bowl; add pork, tossing to coat.
- Thread 3 pork pieces, 2 onion pieces, 2 red bell pepper pieces, and 2 yellow bell pepper pieces alternately onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 6 minutes on each side or until pork is done.