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Pinchos morunos

Skirt steak on skewers with a whole load of spices... lovely

 Dan Cooper   Summer 2021 Join us on        @thebbqmag

 #PinchosMorunos #Skirt #Steak




Serves 4 – 6




Pinchos morunos

  • 500g skirt steak 
  • Juice of ½ lemon
  • 2 tbsp olive oil
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2 crushed garlic cloves
  • Salt and pepper to taste




In the kitchen

  1. Next add the dry spices and mix well.
  2. Cut the meat into inch square cubes and then place in the marinade. Leave to marinade for 3 minutes. 
  3. Skewer the meat onto bamboo skewers.

At the bar

Prepare the barbecue for indirect heat, approximately 220°C.

  1. If using a 57cm charcoal barbecue you will need one chimney starter of lit Weber briquettes. 
  2. Grill the skewers for around 4-5 minutes on each side.
  3. Remove and allow to rest for a few minutes, season liberally with salt and pepper before serving.

Tip: This recipe works well with pork shoulder as an alternative meat.


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