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swirl and savor

Pinchitos, Spicy Grilled Pork Skewers

Beth Ribblett

We've had so many things going on these past couple of months that there's been no time for intricate, complex dishes that take lots of time in the kitchen.  We've been focused on quick, healthy meals that don't take a lot of fuss or hard to find ingredients.  Kerry made us a pretty delicious dish this weekend that definitely fit the bill, a finger-licking-good spicy quick grilled pork skewers that I can't wait to have again!

Pinchos or pinchito, the diminutive, translates as “little thorn” or “little pointed stick,” so pincho moruno roughly means little mouthfuls impaled on a thorn or skewer.


•    1/2 cup olive oil
•    2 Tbs. ground cumin
•    2 Tbs. ground coriander
•    1 Tbs. smoked paprika
•    1 1/2 tsp. cayenne pepper (or to taste)
•    1 tsp. dried oregano
•    1 tsp garam masala or generous pinch of cinnamon
•    1 tsp. salt, plus more, to taste
•    1/2 tsp. freshly ground black pepper
•    2 lb. pork shoulder, cut into 1-inch cubes
•    2 tbs honey
•    2 Tbs. minced garlic
•    1/4 cup chopped fresh flat-leaf parsley
•    1/4 cup fresh lemon juice
•    Lemon wedges for garnish

In a small fry pan, combine the olive oil, spices and salt. Place over low heat until warmed through and fragrant, about 3-5 minutes. Remove from the heat and let cool to room temperature.

Place the pork pieces in a bowl pour spice mix over. Add the garlic, parsley, honey, and lemon juice and toss well. Cover and refrigerate at least 6 hours, preferably overnight. Toss the mixture a few times during the marinating process.

Thread the meat onto skewers. Preheat a cast-iron grill pan over medium-high heat, or prepare a hot fire in a grill. Grill, turning once until just cooked through, about 3-4 minutes per side. Transfer to a platter and serve with lemon wedges.

Serves 8 as appetizer.