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    Pincho Morunos, Spanish moorish skewers Spanish Meat Recipes, Tapas Recipes 5 1 5 0

    Pinchos Morunos

    • Serves 6 people
    • Complexity Easy
    Prep time
    20 mins + Marinating
    Cook time
    8 mins
    Total time
    28 mins + Marinating
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    • 1kg leg of lamb, diced
    • 2 tablespoons ground cumin
    • 1 tablespoon ground coriander
    • 2 tablespoons sweet Spanish paprika
    • 2 teaspoons ground turmeric
    • 2 teaspoons dried oregano
    • 1 teaspoon ground cinnamon
    • 2 minced garlic cloves
    • 100ml extra virgin olive oil
    • Juice of ½ a lemon
    • Salt
    • Black pepper
    • Lemon wedges and baguette bread to serve


    This is the closest to the authentic pincho morunos recipe famously served by the Belkhir family for over 50 years in Bilbao.
    Pinchos morunos which translate to ‘moorish skewers’ are of North African origin and although majority of recipes tell you to use pork, authentic pincho morunos are made from lamb because pork meat is prohibited by Islamic dietary laws. The diced lamb is marinated overnight in a blend of North African spices before cooking them on a hot barbecue. The result are juicy Spanish skewers that will have your mind wandering to southern Spain and Morocco.


    1. Place the diced lamb in a large bowl and add the cumin, coriander, paprika, turmeric, oregano, garlic, lemon juice and olive oil. Mix well and season with salt and pepper. Marinade the lamb for at least 6 hours but preferably overnight.
    2. The next day, place the marinated lamb into steel skewers and cook on a hot barbecue for 2 minutes on each side.
    3. Squeeze some lemon juice and serve with some bread and a salad made from feta cheese, baby spinach, pomegranate seeds and fresh mint, dressed with olive oil and sherry vinegar.

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