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Moorish Lamb or Pork Skewers - Pinchos Morunos

This Spanish Tapas recipe for Moorish Lamb or Pork Skewers (Pinchos Morunos) comes from Chef Ewa of Finca Alta Cocina, a wonderful newly opened country house in Southern Spain with its own cookery school, swimming pool and six acres of grounds offering relaxing holidays and superb food, with or without cooking classes.

Finca Alta Cocina

Finca Alta Cocina, located in one of the sunniest parts of Spain, comprises two houses and is in delightful countryside close to Algodonales in Andalucia. It provides first-class but affordable bed and breakfast accommodation at the heart of a beautiful area where you can go bird watching, wildlife spotting, walking, horse riding, cycling, hot-air ballooning or simply relax by the pool.

If you want to enjoy Southern Spain, learn Spanish and Mediterranean cooking, whilst having a wonderful break away from it all then . . . read more

Ingredients for Moorish Lamb or Pork Skewers

1 pork or lamb fillet of 450g / 1lb, trimmed of all the fat and sinew

1/2 tsp each of coriander seeds, cumin seeds and fennel seeds, roughly ground
1 tsp sweet smoked Spanish paprika
2 garlic cloves, crushed to a paste
1tbsp fresh or dried oregano
1 tbsp red wine vinegar
1tbsp olive oil
3 tbsp finely chopped fresh rosemary leaves
2 garlic cloves, finely chopped
1 glass white wine (not too sharp and acidic)
2 tbsp extra virgin olive oil
salt and freshly ground black pepper

How to make Moorish Lamb or Pork Skewers

  • Cut the pork or lamb fillet in half lengthways and then into 3 cm cubes.
  • Place the pork in a large mixing bowl and add the marinade dry spices, garlic and vinegar and mix thoroughly.
  • Then add the olive oil.
  • Leave in the fridge for 2 hours.
  • When ready to cook, thread pieces of meat on to the skewers.
  • Grill or griddle over a high heat for about 2 minutes each side until slightly charred on the outside but still juicy inside.
  • Season with salt and pepper and serve.

Serves 4 - 6

Chef Ewa