Pinchitos Morunos

Pinchitos Morunos

Summertime is nearly (already?) upon us, and you know what that means – it’s time for Spanish food!

Spanish food was meant for summer in the Pacific Northwest. It’s born out of a sunny and gorgeous climate, meant to be eaten at a leisurely pace with friends and family, and best accompanied by a tall glass of cool sangria. Good weather, good company, and good wine are all staples in Washington this time of year.

The only thing that could make Spanish more summer-suited would be to introduce some grilling into the equation. That’s exactly what this recipe does? Oh, perfect then.

These Pinchitos Morunos are a hallmark of Andalusian (southern Spain) cuisine. They combine more traditional Spanish ingredients – bright saffron and smoky paprika – with earthy cumin and tangy coriander that are hallmarks of Moorish influences from North Africa. The result is a uniquely flavorful and colorful kebab that is great by itself with some aioli, or serve alongside Patatas Bravas or Paella.

Make these and go enjoy some sunshine!

Pinchitos Morunos

Pinchitos 2


  • Grill
  • Skewers, wood or metal


  • 1 generous pinch of saffron, infused with 3 tablespoons boiling water
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon oregano
  • 1 tablespoon smoked paprika
  • 1 tablespoon salt
  • 3 cloves of garlic, minced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1 lb of chicken, cut into 1/2 inch cubes
  • Chopped parsley, to serve (optional)


  1. You’ll want to select your skewers beforehand, because wooden skewers will need to be soaked for at least an hour before use. As you can see from the picture, even though I soaked mine they still got pretty crispy. If you grill regularly, I’d recommend investing in a set of metal ones.
  2. Combine all the spices, vinegar and oil in a bowl and whisk vigorously until they are thoroughly mixed. Place the chicken in a large container or ziplock bag and pour the marinade over it. Let it for at least 2 hours, preferably overnight.
  3. You’ll want your grill to be quite hot before you cook the pinchitos. Plan to light your grill 10 minutes to an hour in advance, depending on your source of fuel.
  4. While your grill is heating up, threat the marinated chicken onto the skewers. Place them on a large plate that you can easily set near your grill.
  5. Once your grill is hot enough, ~450 degrees, place the skewers onto the grill. If your grill had a lid, go ahead and close it. Grill for about 3-5 minutes on each side, or until clear grill marks have appeared and the meat is fully cooked through.
  6. You can serve the Pinchitos on the skewer or removed, however you prefer. If you plate them up, a handful of chopped parsley makes an excellent garnish.

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