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Grilled Moorish Skewers with grilled eggplant and slices of lemon

Pinchos Morunos (Moorish Skewers)

5 from 1 vote
Print Recipe
Course: Appetizer, Dinner, Lunch, Tapas
Cuisine: Spanish
Keyword: Appetizer, Lamb, Moorish, Morunos, Pinchos, Skewers, Spices, Tapas
Prep Time: 30 minutes
Cook Time: 15 minutes
Marinade Time: 12 hours
Total Time: 45 minutes
Servings: 4 people
Author: Chef Tony Zentgraf
Moorish Skewers can be made with Lamb, Pork or Chicken. Marinate the meat overnight, skewer the next day and char over a grill. These are packed with spices that make up Spanish cuisine.
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Equipment

Recipe Multiplier

  • 1 ½ lbs Diced Lamb
  • 4 ea Garlic Clove - minced
  • 2 tsp Cumin
  • 1 tsp Coriander
  • 1 tbsp Spanish Paprika
  • 1 ½ tsp Turmeric
  • 1 ½ tsp Oregano - dried
  • ½ tsp Cinnamon
  • ⅔ cup Olive Oil
  • 1 ea Lemon Zest & Juice
  • ½ tsp Kosher Salt
  • ½ tsp Black Pepper

Instructions

Making the Marinade

  • Mince the Garlic
  • Zest and juice the lemon
  • In a bowl combine garlic, all spices, lemon zest and juice.
  • Whisk in the olive oil to combine all ingredients.

Marinating the Lamb

  • If needed, dice the lamb into 1" to 1 ½" pieces.
  • Add the diced lamb into the bowl.
  • Mix to combine the marinade until the lamb is completely coated.
  • Marinate overnight for maximum flavor. Minimum 2 hours.

Skewer and Grill the Skewers

  • Preheat the grill.
  • Remove the marinated lamb from the refrigerator.
  • Skewer the meat on the top 6" of the skewers.
  • Grill the skewered lamb on all sides. Turning the skewers to develop an even char.
  • Remove the lamb when the internal temperature reaches 130° for medium.
  • Serve the Pinchos Morunos with lemon wedges and crusty bread.