Pinchos Murunos

13 Jun 2023

pinchos murunos

25 minutes + marinating | easy | Serves 4

While modern recipes for pinchos murunos – Spanish kebabs flavoured with paprika and other spices – are made with pork, these skewers would traditionally be made with lamb, and you could use either for this recipe. They’re perfect served as an appetiser with a simple squeeze of lemon, or as part of a main meal with a large salad and some bread.


  • 500g pork fillet
  • Lemon wedges, to serve
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 1 tablespoon sweet paprika
  • 1 teaspoon dried oregano
  • 2 cloves garlic, grated to a paste
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon sherry vinegar




Combine all the ingredients for the marinade.

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Mix with the pork and some salt and refrigerate overnight if possible.

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The next day

The next day, thread the pork onto skewers

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Preheat two gas burners on the Jupiter Outback BBQ and set the heat to high. Cook the skewers for a couple of minutes each side, or until just cooked through.

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Serve the skewers with the lemon wedges on the side.

Pork fillet is a very lean cut, so it’s important not to overcook it. Keep an eye on your skewers and take them off the grill when just cooked, to ensure they’re perfectly tender.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique.

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