Moorish skewers with mojo picón recipe
Spicy pork skewers (pinchos morunos in Spanish) served with mojo picón, a highly seasoned red pepper sauce. Really Moorish! You can marinade the meat for up to two days for ultimate tenderness.
If you want to make these with chicken instead of pork, use the thigh. If you are using beef use the skirt or flank and if you want to make lamb skewers use the leg.
Ingredients
- 500 g pork fillet
- 1 tsp hot or sweet pimentón (paprika)
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tbsp fresh thyme leaves
- 1 garlic clove, finely chopped
- 1 drizzle olive oil
- 17.6 oz pork fillet
- 1 tsp hot or sweet pimentón (paprika)
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tbsp fresh thyme leaves
- 1 garlic clove, finely chopped
- 1 drizzle olive oil
- 17.6 oz pork fillet
- 1 tsp hot or sweet pimentón (paprika)
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tbsp fresh thyme leaves
- 1 garlic clove, finely chopped
- 1 drizzle olive oil
- 1 slice white bread
- 4 tbsp olive oil, plus extra for frying
- 2 garlic cloves
- 5 dried cayenne chillis
- 1 tsp cumin seeds
- 1 tsp sweet pimentón
- 2 tsp sherry vinegar
- 1 slice white bread
- 4 tbsp olive oil, plus extra for frying
- 2 garlic cloves
- 5 dried cayenne chillis
- 1 tsp cumin seeds
- 1 tsp sweet pimentón
- 2 tsp sherry vinegar
- 1 slice white bread
- 4 tbsp olive oil, plus extra for frying
- 2 garlic cloves
- 5 dried cayenne chillis
- 1 tsp cumin seeds
- 1 tsp sweet pimentón
- 2 tsp sherry vinegar
Details
- Cuisine: Spanish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Trim the pork fillet of any excess fat and then cut into 2-cm cubes. Place the meat in a large mixing bowl and add the pimentón, cumin, some black pepper, oregano, thyme and garlic.
- Mix well, drizzle over the olive oil and leave to marinate for at least an hour, but anything up to 2 days is fine.
- Meanwhile, make the mojo picón. Start by frying the bread in a little olive oil, drain on kitchen paper and tear into pieces.
- Using a pestle and mortar, mash together the garlic, cayenne chillies, cumin seeds, pimentón, fried bread, vinegar and salt until you have a smooth paste. You could also use a food processor for this bit. Start adding the olive oil in a thin drizzle while you are still mixing.
- When you are ready to cook the pinchos, thread the meat on to skewers (if you are using wooden skewers it’s a good idea to soak them in water for 30 minutes to stop them burning).
- Pinchos morunos can be cooked over charcoal (the best way, in my opinion), under a hot grill or in a griddle pan over a very high heat.
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