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Spain on a Fork > All Recipes > Main Dishes > Moorish-Spiced Tuna Kebabs | Spanish PINCHOS MORUNOS Recipe
All Recipes, Main Dishes / July 4, 2020
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Here is a Spanish dish that has a ton of history to it. Pinchos Morunos. Basically, chunks of pork that are marinated in Moorish spices and grilled to perfection. In this recipe, I used fresh tuna instead of pork. Making it less time consuming and still packing an incredible flavor.
These Moorish-spiced tuna kebabs are easy to make and promise to be one of the best things you will ever taste. I like to use tuna because it marinates much faster than other proteins. We´re talking just 1 to 2 hours instead of 12 to 24 hours.
What flavors this dish is the Moorish spice blend. A combination of amazing spices & herbs that will make your taste buds dance. One of the most important spices is the saffron. So make sure to use High-Quality Saffron.
TIPS & TRICKS to make this Recipe: I used fresh tuna steaks, but you can buy them frozen and thaw them out. Either way, make sure to pat them dry with paper towels. I cut my tuna into squares that are 1-inch x 1-inch and cooked the skewers for exactly 2 minutes. Do not over cook the tuna, otherwise it will have a tough texture.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
HIGH-QUALITY SAFFRON
SPANISH SEA SALT
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Watch the Video Below on How to Make this Spanish PINCHOS MORUNOS Recipe
5 from 1 vote
CourseMain Course
CuisineSpanish
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 1 hour 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork
Ingredients
- 2fresh tuna steaks(500 grams / 1 lbs)
- 1tspgarlic powder3.28 grams
- 1tsp onion powder2.33 grams
- 1/2tspcumin powder1 gram
- 1tspsweet smoked paprika2.30 grams
- 1/2tspturmeric powder1 gram
- 1/2tspginger powder1 gram
- 1tspdried cilantro.61 grams
- 1/4tspsaffron threads.17 grams
- 1/8 tspfreshly cracked black pepper.35 grams
- 1tsplemon juice5 ml
- 1/4cupextra virgin olive oil60 ml
Instructions
Add 1 tsp garlic powder into a mortar, along with 1 tsp onion powder, 1/2 tsp cumin powder, 1 tsp sweet smoked paprika, 1/2 tsp turmeric powder, 1/2 tsp ginger powder, 1 tsp dried cilantro, 1/4 tsp saffron threads and 1/8 tsp freshly cracked black pepper, pound down together until well mixed
Add in 1 tsp lemon juice into the seasonings and a 1/4 cup extra virgin olive oil, mix together until well mixed, set aside
Pat down 2 fresh tuna steaks (500 grams / 1 lbs) with some paper towels, cut the tuna into squares that are about 1-inch x 1-inch, add the cut tuna into a bowl and season with sea salt & black pepper, gently mix together to evenly divide the seasonings, pour in the spice blend and once again gently mix together until well mixed, cover with saran wrap and add to the fridge between 1 to 2 hours
Once the tuna is manirated, add into wooden skewers, making sure the tuna is tightly compacted together
Heat a large nonstick fry pan with a medium-high heat, after 3 minutes and the pan is hot, add the tuna skewers into the pan, cook in batches to not over-crowd the pan, move the skewers around every 30 seconds so the tuna is evenly cooked, after a total cooking time of 2 minutes remove from the pan, continue to cook until all the tuna skewers are done, serve next to lemon wedges, enjoy!
Recipe Notes
Get the High-Quality Saffron Threads I used to make this recipe.
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
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Tags: cilantro, cumin powder, garlic powder, ginger, gluten free, kebabs, moorish spiced, onion powder, pinchos morunos, saffron, sweet smoked spanish paprika, tuna, turmeric
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4 Comments
Tom Sullivan
I like my tuna rare. Does this recipe result in rare, or is it cooked through?
15 . Aug . 2021
Spain on a Fork
It is slightly cooked through, we don´t consume raw tuna here in Spain 🙂 much love
18 . Aug . 2021
Janet Thompson
wonderful! definately going to try this one. Thanks. JT05 . Jul . 2020
Spain on a Fork
Thanks for the comment Janet! much love 🙂
05 . Jul . 2020
