PINCHOS MORUNOS….a.k.a Spanish pork kebabs

Serves 2

Translated loosely as Moorish pork kebabs this classic tapas dish has strong North African influences, hence the extensive variety of spices used. Originally, as the Moors didn’t eat pork it would be made from lamb. However, the Spanish adapted the recipe and it’s largely found on tapas menus to be made with pork.

In the tapas bars you’d simply eat these with a squeeze of fresh lemon and some decent crusty bread. I’ve served with a burnt onion yoghurt and couscous salad. Perfect bbq food.

400g pork tenderloin fillet (around 1 decent sized loin)
*you can use diced lamb leg if you’d prefer
1/2 tbsp ground cumin
1/2 tsp ground coriander
1/2 tbsp sweet Spanish paprika
1/2 tsp tumeric
1/2 tsp dried oregano
1/2 tsp white pepper
1/4 tsp ground cinnamon
1/2 tsp Maldon salt
3 garlic cloves, minced
4 sprigs fresh thyme, leaves picked
2 tbsp lemon juice

1 small white onion
1 red chilli
1 small bulb of garlic
5 heaped tbsp Greek yoghurt
Generous squeeze of lemon juice
Maldon salt

Prep the pork (or lamb if using) by removing any sinue. Cut into decent sized chunks, around 3 or 4 cm cubes.

In a bowl large enough to hold all of the meat put all of the ingredients except for the meat. Mix well to combine then add the meat and toss well to evenly coat. Leave to marinate for as long as possible for best results, minimum though would be for 2 hours. 2-3 days would be best.

Now make the burnt onion yoghurt. Peel the onion and cut into wedges. Separate the wedges into petals and put on a baking tray. Drizzle with a little olive oil and season with maldon salt. Roast at 180* fan until they start to blacken and crisp up. Meanwhile, chop the top off the garlic bulb and wrap it in tin foil. Roast until very soft, around 30 minutes. Put the chilli in the oven at the same time and roast until starting to blacken.

Remove all from the oven and allow to cool completely. Finely chop the onion, as small as you can get it. Squeeze out the pulp from the roasted garlic and halve the chilli, remove the seeds and finely chop. Mix all with the yoghurt, add the lemon juice and maldon salt to taste. ** add the garlic little by little to taste, depending on the size of the bulb you may not want to use it all.

When you’re ready to eat, light up the bbq and get skewering. If you’re using wooden skewers then soak them in water overnight to stop them burning. There’s no doubt they’ll be best cooked on coals but if that’s not possible then cook under the grill.

Cook until browned on all sides and just cooked through, over cooking such a lean meat can mean they’ll end up dry. However, obviously always ensure they’re fully cooked through. *if using lamb leg then medium rare-medium is perfect.

Remove from the grill, squeeze a generous amount of lemon juice over them and serve!



Serves 2

4 boneless chicken thighs
1 tub buttermilk (284ml)
4 cloves garlic, minced
1 tsp ground white pepper
2 heaped tsp paprika
1 heaped tsp dried oregano
1/2 tsp ground cumin
7 dried piri piri chillies, crushed OR 1 heaped tsp dried chilli flakes

2 heaped tbsp mayonnaise
7 jalapeños, finely chopped
1 large handful of shredded iceberg lettuce

4 peppadew, sweet piquante peppers (from jar), finely chopped
1 large, ripe avocado
Generous squeeze of lemon juice
Maldon salt

Start by marinating the chicken. I used thighs with the skin on but it’s up to your personal preference whether to keep the skin on or not. Mix all the ingredients together well and add the chicken. Allow to marinade for a minimum of 2 hours. However, the longer the better. 2-3 days is ideal.

On the day your ready to cook the chicken remove it from the marinade and put into a parchment paper lined baking tray. Cover tightly with tin foil and cook in the oven on 120* fan for 40 minutes. You want to just cook the chicken through, slowly so it doesn’t dry out. Once cooked remove immediately from the tray and allow to cool completely.

Light the BBQ if you’re using. If you’re not able to then they can be finished in a hot frying pan or griddle pan.

Now make the mayonnaise, simply mix all the ingredients and test the seasoning.

Now make the smashed avocado. Put the chopped peppadew peppers into a bowl and using a fork smash in half of the avocado. Dice the remaining half of the avocado and stir through the mix. Squeeze in the lemon juice and season to taste with Maldon salt.

Now finish the chicken and build the burgers. As it’s already cooked through you’re just adding a nice char to it so you need to finish them on a high heat, the bbq is ideal. If your using a pan then heat a tablespoon of vegetable oil, season the chicken with salt and fry 2-3 minutes each side. Same amount of time on a hot bbq or griddle pan. Lightly oil and season with salt before grilling. Once they’re nicely charred and coloured add the cheese if using, not essential and toast your brioche buns. I used shop bought. Melt the cheese and build.

On the bottom bun, add the lettuce and mayonnaise mix, top with the smashed avocado followed by the chicken and the top bun. Done!


CST Elephant