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Pinchos Morunos
28 mins + Marinating
6 people
Prep Time
20 mins + Marinating
Cook Time
8 mins
Total Time
28 mins + Marinating
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Chef's Profile
Javier De La Hormaza
Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
Twitter: @bascofinefoods
Instagram: @mrbasco
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Meet Javier
Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
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Latest Posts
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Fried Egg with Chips, Jamón Ibérico and Black TruffleApril 4, 2020
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Canutillos de BilbaoApril 4, 2020
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Garlic Mushroom and Ibérico Ham PintxoApril 4, 2020
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.