Moorish skewers (Pinchitos morunos) from Moro: The Cookbook (page 108) by Samantha Clark and Samuel Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for serving suggestion

  • e_ballad on July 23, 2018

    Delicious. Tasty, tender, easy. I wonder if the pork could be marinated for longer, as this would be on regular midweek rotation if it wasn’t for the marinating for 2hrs before grilling.

  • TrishaCP on July 26, 2015

    These were really wonderful-very flavorful and the pork was so tender. Like Breadcrumbs, I did serve these with a sauce (tzatziki), which I used but my husband thought the plain pork was just fine on its own. Served with flatbread and a tabbouleh from the Honey & Co book.

  • Breadcrumbs on June 24, 2015

    p. 108 - I simply couldn’t resist these luscious-sounding kabobs. I made the marinade before work this morning and its aroma was so enticing I was thinking about these all day today. Let’s just say even the neighbours agreed this evening when mr bc was on the grill and had to field questions from onlookers from across the fence who wanted to know what was for dinner!! We loved the bold flavours of the marinade but we were also glad to have some Tzatziki and aioli on the side for dipping. Somehow I feel these need a sauce of sorts. They’re very juicy and flavourful but I get a bit bored so for me, I like the option of dunking the occasional piece. I’d definitely make these again. Yes, we did send a few skewers over the fence!! Photos here: http://chowhound.chow.com/topics/846987?commentId=9615034#9615034

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