The Best Pinchos Morunos (Moorish Skewers)
Pinchos Morunos (Moorish Skewers) are amazing! These Spanish-inspired, spice crusted steak bites are the most sought-after party food we have ever served to family and friends.WHAT ARE PINCHOS MORUNOS?Pinchos Morunos are a popular Spanish food that originated in the southern region of Andalusia. My wild game version of these flavorful skewers are made with tender pieces of venison steak rubbed with spices, then skewered and grilled to perfection. Then a mixture of butter, lemon juice, honey, and garlic are used to baste the meat at the end. They truly are the best venison tapas!!VENISON SUBSTITUTIONSI used venison loin (antelope backstrap) for this version of Pinchos Morunos, but you could easily substitute pork, beef, or lamb. If you use pork, just be sure you grill it a little longer so the internal temperature reaches 150 degrees F.If you are looking for more venison steak recipes, look no further than Our 15 Best Venison Steak Recipes blog post.HOW TO MAKE PINCHOS MORUNOS1. 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. 2. 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 30 minutes.3. Meanwhile, soak wooden skewers in cold water. In another bowl, whisk together melted butter, lemon juice, honey, and garlic and set aside.4. Thread seasoned meat onto pre-soaked wooden skewers.5. Grill skewers over high heat, turning occasionally, until browned on all sides and an instant read meat thermometer shows the meat has reached 130 degrees F.6. Immediately after taking the meat skewers off the grill, brush them generously with the butter mixture and transfer to serving platter.7. Sprinkle with your choice of fresh herbs, like oregano or parsley. Serve with lemon wedges and grilled Naan bread for the best venison tapas you'll ever eat!MORE VENISON STEAK RECIPES– Venison Steak Souvlaki– Deer Steak Crostini– Deer Steak Tagliata– Coffee Crusted Steak– Venison Chicken Fried Steak– Cast Iron Venison Steak– Venison Steak and Kidney PieCONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYDid you make these Pinchos Morunos? I’d love for you to join our community and connect with me so we can all see pics of this dish and all of your wild game and fish creations. Be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #wildgameandfish and tagging me @wildgameandfishDid you enjoy this Pinchos Morunos Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 1 pound venison loin (backstrap)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon butter, melted
- 1 Tablespoon honey
- 1 Tablespoon lemon juice
- 1 Tablespoon minced garlic
- 1 Tablespoon olive oil
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 30 minutes.
- Meanwhile, soak wooden skewers in cold water. In another bowl, whisk together melted butter, lemon juice, honey, and garlic and set aside.
- Thread seasoned meat onto pre-soaked wooden skewers.
- Grill skewers over high heat, turning occasionally, until browned on all sides and an instant read meat thermometer shows the meat has reached 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.
