Pinchitos or Pinchos Morunos is a Moorish-derived kebab dish in Spanish cuisine. They consist of small cubes of marinated meat threaded onto skewers (pinchos) and cooked over charcoal braziers.
Pinchitos are usually made of lean diced pork or chicken, marinated with olive oil, lemon juice, and herbs and spices (such as garlic, cumin, thyme, paprika, oregano, turmeric, and pepper) and seasoned with salt. As Andalusia is Spain’s leading grower of olives and grapes as well as its connection to the Mediterranean, the use of olive oil, lemon, and Arabic spices to marinate these shish kabobs and the addition of grapes just makes sense.
Pinchitos is one of the main meat dishes cooked at barbeques during the summer months. They are normally served with bread, wedges of lemon, and wine.
Pincho Moruno con Uvas – Pork Kebabs with Grapes
- Wood skewers, soaked, or metal skewers
- 2 tbsp Dry sherry or white wine
- 2 tbsp Extra-virgin olive oil
- ½ tsp Ground cumin
- Salt and pepper
- ½ tsp Dried thyme
- 1 Clove, crushed or a pinch of powdered
- 1 Bay leaf, crumbled
- ½ tsp Spanish smoked paprika or sweet paprika
- ¼ tsp Nutmeg
- ¼ tsp Red pepper flakes
- 1 tbsp Parsley, chopped
- 4 cloves Garlic, crushed
- 1 tbsp Lemon juice
- 1 lb Boneless pork loin, cut into 1-inch cubes
- 32 Seedless grapes
- In a plastic freezer bag, add all the ingredients except grapes. Seal bag and massage marinade into pork cubes. Marinate for 1 hour at room temperature or much longer refrigerated. If using wood skewers, soak 8 in water for 30 minutes.
- Thread 4 grapes between meat pieces on each skewer. Grease stovetop griddle or outdoor grill with oil and heat over high heat. When hot, place skewers onto grates, lower heat a little, and cook until just done, about 5 minutes. Turn often to brown all sides. Serve.