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Pincho moruno: photo of the dish
Illustrative photo: Tamorlan — CC BY 3.0, Wikimedia Commons
Meat

Pincho moruno

A Spanish skewer of meat marinated with cumin, paprika and garlic, traditionally lamb or pork, grilled and served very hot. It is a popular snack in Andalusian and Madrid bars, often served with bread.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Mix the oil, vinegar, garlic, paprika, cumin, oregano, salt, pepper and chilli in a large bowl.
  2. Add the diced lamb and stir well so every piece is coated. Cover and let marinate in the fridge for at least 2 hours, ideally overnight.
  3. Thread the meat onto the skewers, alternating if you like with onion and pepper pieces.
  4. Heat a ridged pan or barbecue over high heat. Brush it with a little oil.
  5. Grill the skewers for 8 to 10 minutes, turning them regularly, until the meat is golden and just cooked through.
  6. Serve straight away, piping hot, with bread to mop up the juices.

Variations and tips

Chicken version. Replace the lamb with boneless chicken thighs for a slightly quicker cooking time.

Using what's easy to find. Lamb shoulder is easy to get from the butcher; otherwise use pork shoulder, which is very common.

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Original Ecomely recipe.