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Begin your pinchos morunos recipe by carefully trimming your pork fillet of any excess fat.
Cut the meat into uniform 2cm cubes.
Place your prepared meat into a large mixing bowl.
Combine pimentón, ground cumin, freshly cracked black pepper, dried oregano, and fresh thyme in a bowl.
Add finely minced garlic to these pincho ingredients, then drizzle with high-quality olive oil.
Mix everything thoroughly with the meat, ensuring each piece is well-coated.
Allow the meat to marinate for at least one hour, or up to two days in the refrigerator.
Prepare the traditional mojo picón sauce by frying small pieces of bread in olive oil until golden brown.
Using a pestle and mortar, combine garlic, cayenne chilies, and cumin seeds.
Add the pimentón and fried bread, then incorporate vinegar and salt until you achieve a smooth paste.
Slowly drizzle in olive oil while continuing to mix, creating an emulsion.
Soak wooden skewers in water for thirty minutes.
Thread the marinated meat onto the skewers, leaving small spaces between pieces.
Cook over charcoal for the best flavor.
Season with a final touch of salt and pepper before serving.