Pinchos Morunos - Spanish Pork Kebabs
Pinchos Morunos are a delicious Spanish tapas. These little pork kebabs are marinated and grilled then served with a paprika aioli sauce for a great summer appetizer.
Servings 15 mini skewers
- 1 pork tenderloin, about 1 1/4 lb
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 tsp paprika
- 1/2 tsp oregano
- 2 cloves garlic, finely minced
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 egg yolk
- 1/2 tsp kosher salt
- 2 tbsp lemon juice, divided - 1 tsp to start
- 1/2 cup olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp paprika
- 1 clove garlic, shaved on a microplane or finely minced
- 1-2 dashes cayenne, or hot paprika
- 2 lemons, cut into wedges
Trim the pork tenderloin, removing silverskin and fat. Then cut it into 1-inch cubes.
Mix together all the marinade ingredients, either in a container just large enough for the pork (I use a 9x9 baking dish) or in a large sealable plastic bag. Add the pork to the marinade and toss to combine. Cover the container if needed and refrigerate the pork to marinate for at least two hours and up to one day. For the longer marinating time, stir the pork once or twice.
At least one hour before you are going to grill, begin soaking the bamboo skewers. You will need 4-5 if you are using long skewers, and about 15 for short ones. (Count your pork cubes and plan on one short skewer for every 2 cubes.)
Preheat the grill to high heat. While the grill is heating, thread the pork onto the prepared skewers.
Grill the kebabs on high for 4-5 minutes per side, or until the pork reaches 140F in the center. Let the pork rest for a few minutes, then serve with the aioli, and grilled bread if you wish.
Whisk together the egg yolk, salt, and 1 tsp of the lemon juice. Once the color darkens and then lightens again, begin drizzling in the olive oil. Drizzle in the olive oil in a thin stream while continuously whisking.
Whisk in another tablespoon of the lemon juice. Then taste the aioli and add more lemon juice if needed. Add the paprikas, garlic, and cayenne. Taste again and adjust the seasonings as needed.
Aioli can be made up to one day ahead.
- Portions: This recipes serves 8-10 as an appetizer (along with other apps at a tapas party) or 3-4 as the main course of a dinner. For tapas portions, use small skewers which will hold 2 cubes of pork per skewer.
- Bread: Pinchos are usually served with bread. Slice up a nice baguette, brush it with olive oil, and grill it a minute or two a side (until browned). Then sprinkle with a bit of kosher salt and serve alongside the pinchos.
- Aioli: If your aioli is too thick, add water by the teaspoon, while whisking, until it is the consistency you want.
- Cheater Aioli: For cheater aioli, use 1/2 cup of prepared mayonnaise. Add the spices as written, then add lemon juice to taste. I also like to whisk in a tablespoon or so of extra virgin olive oil to give it that olive oil flavor.