How to Make Pinchos Morunos (Spanish Grilled Pork Kebabs)

First

Burger and fries please do an improved recipe for burgers and fries

Thank you!

once more .. today

Ok, but "Morunos" (moorish)is for Muslims from North Africa and Muslims don't eat pork.

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Right is white? Lol

She is so beautiful keep up the good work Bridget

¿Por que?

Thank you for this recipe. Is this cut of meat also know as 'bone-less blade loin chops'? I haven't heard of country-style bone-less pork ribs in my country.

Moist meat meet ups are the best.

When you carried the raw pork skewers to the grill on a tray, did you reuse that same tray to put the cooked skewers on? The video wasn't very clear on that.

More carnivore recipes please 🙏

He kinda looks like Andrea Bocelli. : - )

Why not cook healthy food ?
Ur food look's good not healthy.😢

Yum 😋

Can the rub be done without all that salt? I am on a low sodium diet and even the brining scares me, let alone all the salt in the rub.

Thank goodness he cleaned that grill before using it

This is the most pallid meat I've ever seen.

I have to say that what you are making are not pinchos morunos from Spain.
Lemon juice, coriander, ginger?
Nope.
I'm from Madrid, Spain.

Greetings from Redondo Beach 🇺🇸’love this kebab. Looks delicious . Cheers 🥂

Pretty nice spice mix. Just grilled some in the oven. Also pretty juicy OuO

Vegetarian recipes please❤❤❤

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Best served with a nice ranch

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Do you have any idea what you're doing? Your skewers are WRONG. You're prep is lame and worse, your grill isn't charcoal. Instead of teasing yourself, try using a RUSSIAN MANGAL with THICK SKEWERS.

Also, do the 2 step marinade trick (First is water, salt, pepper, vinegar & lots of sliced onion). Let this first marinade soak for at least 3 hours. Then dry off the pork and do your second, seasoning marinade.

Allow at least an hour for your seasoned marinade to soak in. Finish the second marinade by coating your pork with oil (high temp olive or Avocado, never ever use regular vegetable / canola oil, that stuff's poison. Squeezing oil coated meat really helps massage in the oil, so everything stays juicy. Don't worry, the grill's heat will melt off most of the oil. You won't have greasy pork when cooked.

Start your charcoal grill about 45 to 60 minutes ahead of time using REAL wood lump charcoal in a charcoal chimney (please don't use lighter fluid).

If you're swift, you've purchased WIDE skewers that all twist in the same direction. (HINT: To turn your skewers when placed in the Mangal's slots, just nudge them ALL forward a little at a time by pushing something flat, strong and wide against the handles (i.e. a 3 foot 2x4 works well)). This will spin all skewers at the same time. When your curly cue skewers can't advance any more, reverse their spin by pulling them back (a straightened coat hanger wire works well).

Check temps during the cook and pull off when done. Let rest and apply any sauces.
Next time, be a Pro, not a Joe,
Bill

Not to be confused with pinche.

Right side is white