Pinchos Morunos with Mojo Picon

These Moorish spiced pork filet kebabs make a great tapas dish, or main meal.  They are typically served with a spicy sauce from the Canary Islands called Mojo Picon, often served with different grilled meats or fish.



500g         Pork fillet

1tsp           Sweet smoked pimenton

1tsp           Ground cumin

1tsp           Dried oregano

1tbs           Fresh thyme leaves

1                 Garlic clove, crushed

Drizzle of olive oil

Salt and black pepper


For the Mojo Picon;

1              Slice white bread

4tbs        Olive oil, plus extra for frying

2              Garlic cloves, crushed

5              Chilies, dried

1tsp        Cumin seeds

1tsp        Sweet smoked pimenton

2tsp       Sherry vinegar




First step is to trim the pork fillet, removing any skin or excess fat.  Then cut the pork up into 2cm cubes, and place into a large mixing bowl.    Add the pimenton, cumin, a few grinds of black pepper, oregano, thyme and the garlic.   Mix well and drizzle over the olive oil.  Leave to marinate for a couple of hours.

Next, make the mojo picon sauce.   Fry up the bread in a little olive oil in a medium pan, until it is just lightly browned.  Removed and tear into pieces.  Using a pestle and mortar, mash together the garlic, chillies, cumin seeds, pimenton, fried bread, vinegar and a little salt. Mix until you have a smooth dipping sauce, adding a little more olive oil if necessary.

When you are ready to cook the kebabs, place the meat on metal skewers, and grill on a BBQ or electric grill until cooked through, which should take 8-10 minutes.

Serve with the mojo picon sauce.