Moorish kebabs (Pinhitos Morunos) from My Kitchen in Spain: 225 Authentic Regional Recipes by Janet Mendel

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

    Marinate 24 hrs. in advance.

  • Breadcrumbs on August 01, 2015

    p. 46 - Ms Mendel notes that these tapas got their name because they are seasoned with the same spices used in Morocco on the other side of the Mediterranean. The spice blend is called ras-el-hanout in Morocco and especial para pinchitos (kebab spice) in Spain. Another super-simple dish to prepare. Though the recipe called for pork butt, time was not on my side for the long marinade period required so I opted to use pork tenderloin instead and went with a 4 hour marinade. I can’t imagine the meat being more tender but the flavour of the spice seasoning was extremely intense, a bit overpowering. I just replaced most of the spices in my cupboard a couple of weeks ago so I’m not sure if that may have been a factor or perhaps after 24 hours they might have mellowed. I’ll be curious to hear others weigh in on this. This wasn’t a favourite Photo here: http://chowhound.chow.com/topics/1020808?commentId=9666138#9666138

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.