Photo of Pinchos Morunos (Spanish Pork Skewers) by WW

Pinchos Morunos (Spanish Pork Skewers)

PersonalPoints™ per serving
Total Time
1 hr 25 min
15 min
10 min
Made with lean pork tenderloin, these kebabs get a delicious wallop of flavour from an easy marinade of olive oil, lemon juice, and heady, earthy spices. You do need to marinate them for an hour, so give yourself extra prep time. If you’re using wooden skewers, make sure to soak them in water as the pork marinates. If you forget, there’s an easy fix: Thread the meat toward the top of the skewer so that it goes all the way to the point. Arrange the skewers on the edges of the grill so that most of the wood extends over the edge; that way, the fire chars the meat and not the wood.


Cooking spray

4 spray(s)

Olive oil

1 tbsp(s)

Fresh lemon juice

1 tbsp(s)

Smoked paprika

1 tsp(s)

Kosher salt

¾ tsp(s)

Ground cumin

¾ tsp(s)

Ground coriander

½ tsp(s)

Dried oregano

½ tsp(s)

Ground turmeric

½ tsp(s)

Uncooked pork tenderloin

1 pound(s), trimmed and cut into 1-in cubes


  1. In a large bowl, combine the oil, lemon juice, paprika, salt, cumin, coriander, oregano, and turmeric. Add the pork and toss well to coat. Cover and marinate in the refrigerator for 1 to 2 hours.
  2. Coat an outdoor grill rack with cooking spray. Prepare grill to high heat. Thread pork onto 8 (10- to 12-in) skewers. Coat skewers on both sides with cooking spray. Arrange skewers on grill rack. Close grill lid and grill until cooked through, 4 to 5 minutes per side.
  3. Serving size: 2 skewers