Pinchos Morunos

These spicy pork skewers are commonly found in the tapas bars of Spain. Saffron, the world's most expensive spice, gives this dish its distinctive flavor. But don't worry--a little bit goes a long way. Serve this as an appetizer, or double the serving size for an entrée.

Yield: 6 servings (serving size: 1 kebab)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 30%
  • Fat: 4.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 17.2g
  • Carbohydrate: 8.2g
  • Fiber: 4.7g
  • Cholesterol: 49mg
  • Iron: 2.5mg
  • Sodium: 336mg
  • Calcium: 34mg


  • 1/4 cup chopped fresh parsley
  • 1 tablespoon paprika
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/4 teaspoon saffron threads, crushed
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 1 (1-pound) pork tenderloin, trimmed and cut into 18 cubes
  • 2 small red onions, each cut into 6 wedges
  • 2 red bell peppers, each cut into 6 wedges
  • 2 yellow bell peppers, each cut into 6 wedges
  • Cooking spray


  1. Prepare grill.
  2. Combine first 10 ingredients in a large bowl; add pork, tossing to coat.
  3. Thread 3 pork pieces, 2 onion pieces, 2 red bell pepper pieces, and 2 yellow bell pepper pieces alternately onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 6 minutes on each side or until pork is done.
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