Moorish-Spiced Tuna Kebabs | Spanish PINCHOS MORUNOS Recipe

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is less expensive.

paprika

🥗Healthier: smoked paprika

💰Cheaper: regular paprika

Smoked paprika adds depth, while regular paprika is more budget-friendly.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro offers a fresh flavor, while dried parsley is cost-effective.

Add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cumin powder, 1 tsp sweet smoked Spanish paprika, 1/2 tsp turmeric, 1/2 tsp ginger, 1 tsp dried cilantro, 1/4 tsp saffron threads, and 1/8 tsp black pepper into a mortar.

Pound down the seasonings until well combined.

Add 1 tsp fresh lemon juice and 1/4 cup extra-virgin olive oil to the mortar and mix until combined.

Pat down 2 fresh tuna steaks with paper towels to remove excess moisture and cut into 1 inch x 1 inch squares.

Season the tuna with sea salt and freshly cracked black pepper and mix gently.

Add the spice blend to the tuna and mix gently to coat evenly.

Cover the bowl with saran wrap and refrigerate for 1 to 2 hours.

After 90 minutes, remove the tuna from the fridge and thread onto skewers tightly compacting the pieces together.

Heat a large nonstick frying pan over medium-high heat.

Add the kebabs to the pan in batches, cooking for about 30 seconds and moving them around for even cooking.

Cook the kebabs for about 2 minutes until done, ensuring not to overcook the tuna.

Cooking Techniques

Equipment Needed

Spice Level: