Pinchos Morunos

28 mins + Marinating

6 people

Prep Time

20 mins + Marinating

Cook Time

8 mins

Total Time

28 mins + Marinating

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.

Ingredients
Method

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

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.
The next day, place the marinated lamb into steel skewers and cook on a hot barbecue for 2 minutes on each side.
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.

Ingredients

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

Method

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.
The next day, place the marinated lamb into steel skewers and cook on a hot barbecue for 2 minutes on each side.
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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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