Pinchos Morunos (Moorish Skewers) are amazingly delicious Spanish spice-crusted steak bite pinchitos, and the most sought-after party food we have ever served to friends.
Pinchos Morunos: A Spanish-Inspired Steak Appetizer
When it comes to showcasing venison steak, nothing bridges the gap between bold flavors and simple cooking techniques quite like Pinchos Morunos. These Moorish skewers, rich with Spanish spices, are a perfect way to elevate venison steak into a memorable dish. Whether you're preparing a party platter or craving Spanish flavors for a date night at home, this recipe is sure to impress.
Pinchitos in English
Pinchos Morunos, also known as "pinchitos", hail from Spain’s Andalusian region, where Moorish influences shaped the culinary landscape.
The Spanish word pinchitos translates to "hors d'oeuvres" or "appetizers" in English. Traditionally made with lamb or pork, this version highlights venison loin (backstrap) from my Wyoming pronghorn antelope hunt. This pinchitos recipe is an ideal choice for home cooks who love Spanish flavors and want to explore new ways to enjoy wild game.
Why Pinchos Morunos?
Spanish cuisine is all about vibrant flavors and simple, shareable dishes. Pinchos Morunos deliver both, making them a standout option for family gatherings, or when you are having friends over. The spice blend of cumin, coriander, and smoked paprika transforms the venison steak into a tender, aromatic delight. When paired with the tangy-sweet finishing sauce, these steak skewers strike a perfect balance of smoky, sweet, savory, and citrus.
This recipe is also super quick and easy to prepare. With minimal prep time and just 5-minutes on the grill or in a pan, you’ll have a delicious Spanish steak dish ready in just 30 minutes. Serve these steak skewers as venison tapas alongside grilled naan bread, or as part of a larger spread featuring other Spanish-inspired dishes like my Deer Ham Croquettes and Pescado Frito.
My Memorable Journey to Spain
I first tasted Pinchos Morunos while traveling with students through Santiago de Compostela in Spain. The city’s cobblestone streets were full of fellow religious pilgrims and locals mingling in the shadow of the magnificent Cathedral of St. James. Street musicians played, and the songs carried through the air alongside the chatter of bustling tapas bars.
At one such bar, tucked into a narrow alleyway, I ordered a plate of Pinchos Morunos. The aroma of smoked paprika and grilled meat greeted me even before the dish arrived. When it did, the steak skewers’ vibrant colors and sizzling heat made my mouth water instantly. Each bite delivered an explosion of spices, perfectly complemented by a drizzle of lemon and honey.
That night inspired me to recreate these flavors at home for my wife and our friends, bringing a taste of Santiago’s magic to my own kitchen.
Ingredients You'll Need For Pinchitos
For the spice rub:
- 1 pound venison loin (backstrap)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
For the sauce:
- 2 tablespoons butter, melted
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon minced garlic
Optional garnish:
- Fresh herbs, such as oregano or parsley
- Lemon wedges
How To Make Pinchos Morunos
1. Prepare the Venison: Place the venison loin on a cutting board. Use a Jaccard meat tenderizer to ensure even texture and juiciness. Then, cut the steak into 1-inch pieces using a sharp knife.
2. Make the Spice Rub: In a bowl, combine the salt, pepper, cumin, coriander, and smoked paprika. Add the venison pieces to the bowl and toss to coat each piece thoroughly. Press the spice mixture into the meat to ensure maximum flavor. Let it rest at room temperature for at least 15 minutes or up to 45 minutes.
3. Mix Sauce: While the meat rests, make the sauce. In another bowl, whisk together melted butter, honey, lemon juice, and minced garlic to create the sauce. Set it aside.
4. Thread the Skewers: Once the venison is seasoned, thread the pieces onto skewers, ensuring a snug fit.
5. Grill the Skewers: Heat your grill to high. Place the skewers over the heat and cook for about 3 minutes. Turn them over and grill for an additional 2 minutes until all sides are browned. Use an instant-read thermometer to check that the internal temperature of the meat reaches 130°F for medium-rare doneness.
6. Brush and Serve: Immediately after removing the steak skewers from the grill, brush them generously with the prepared butter sauce. Transfer to a serving platter, garnish with fresh herbs, and serve with lemon wedges and grilled naan bread.
Easy Pan Seared Pinchitos Cooking Option
Maybe you don't have a grill, or it's freezing cold out like it is here in North Dakota, and you don't want to stand outside and grill. We've got you covered! Here's what you do:
1. Follow the same steps #1 and #2, but instead of placing the seasoned steak on skewers, you are going to cook it in a pan. Heat a large skillet on the stovetop over high heat and add 2 Tablespoons of olive oil.
2. Once the skillet is hot, add the steak pieces and cook for about 5 minutes, turning often with tongs. Once the meat is nicely browned all over and reaches an internal temperature of 130 degrees F using an instant-read meat thermometer, remove from heat and transfer it to a plate.
3. Now thread the cooked steak pieces onto skewers, ensuring a snug fit, and serve with the sauce as instructed in step #6.
Substitutions for Venison Steak
I used venison loin (antelope backstrap) for this version of Pinchos Morunos, but you could easily substitute pork, beef, or lamb. Please note, if you use pork, just be sure you cook it a little longer so it reaches an internal temperature of 145 degrees F (recommended by the USDA).
More Steak Recipes
If you are looking for another steak skewer recipe, be sure and check out my Steak Souvlaki. You can find all of my venison steak recipes here.
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The Best Pinchos Morunos (Moorish Skewers)
Ingredients
Pinchos Morunos Steak Rub
- 1 pound venison loin (backstrap)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
Pinchos Morunos Sauce
- 2 Tablespoons butter, melted
- 1 Tablespoon honey
- 1 Tablespoon lemon juice
- 1 Tablespoon minced garlic
Instructions
- Place the steak on a cutting board, and tenderize it with a Jaccard meat tenderizer. Now use a sharp knife to cut the steak into 1-inch pieces.
- In a bowl mix cumin, coriander, paprika, salt and pepper. Add backstrap pieces to spice mixture and toss to coat well. Press spice mixture into meat so no spice mix is wasted. Let it sit at room temperature for at least 15 minutes or up to 45 minutes.
- Meanwhile, in another bowl, whisk together melted butter, lemon juice, honey, and garlic and set aside.
- Thread seasoned meat onto skewers.
- Grill skewers over high heat for about 3 minutes, turn and cook about another 2 minutes until browned on all sides and an instant read meat thermometer shows the meat has reached an internal temperature of 130 degrees F.
- Immediately after taking the meat skewers off the grill, brush them generously with the butter mixture and transfer to serving platter.
- Sprinkle with your choice of fresh herbs, like oregano or parsley. Serve with lemon wedges and grilled Naan bread.
Susan Tarbox says
Oh my goodness, this is my favorite backstrap recipe - actually my favorite venison recipe of all. I haven't tried grilling them because the weather has been miserable. I cook them on the stove in my cast iron skillet. So flavorful!
Jeff Benda says
Thanks Susan! So Glad you love these as much as we do. I'm planning to make them again for my wife and daughter next week.