Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers |
|
 |
Prep Time: 720 Minutes Cook Time: 10 Minutes |
Ready In: 730 Minutes Servings: 4 |
|
Pinchitos Morunos (Moorish Skewers) are extremely popular as a Tapa, partuclarly in Andalucia. They are of Moorish origin, and are usually made from Lamb or Pork, I have used Chicken as the meat in this recipe, but I have listed other options! They are marinated in a Moorish saffron & spice mix and usually grilled outside and over charcoal or wood; however, they also cook beautifully on a griddle or in a heavy griddle type pan inside, during the cooler months. These are my favourite meat skewers and make a regular appearance on the Al Fresco Lunch Table during the Summer months. Great finger food for friends - or you can increase the quantities and make a meal of them. Serve them with a simple Tomato & Parsley Salad with my Sherry Vinegar Dressing, Flatbreads & Pickles for a true taste of Spain! Ingredients:
500 g boneless skinless chicken breasts or 500 g lean lamb fillets or 500 g lean pork fillets |
8 pre-soaked wooden skewers, about 15cm long, or |
4 metal skewers, about 25cm long |
1/2 teaspoon coriander seed, roughly ground |
1/2 teaspoon cumin seed, roughly ground |
1/2 teaspoon fennel seed, roughly ground |
1 -2 teaspoon sweet smoked paprika (pimenton) |
2 garlic cloves, peeled and crushed with |
1/2 teaspoon salt |
1 pinch saffron, infused with |
2 tablespoons boiling water |
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano |
1 bay leaf, crumbled |
2 teaspoons sherry wine vinegar or 2 teaspoons wine vinegar |
2 teaspoons olive oil |
chopped flat leaf parsley (cilantro) or chopped coriander (cilantro) |
Directions:
1. Cut the chicken breasts,lamb or pork into cubes about 1 in size. Flatten them slightly with the palm of your hand.
2. Place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thouroughly.
3. Then add the olive oil - mix again thoroughly, cover with cling film and leave in the fridge for between 2 & 12 hours, so the flavours mingle and marinade into the meat.
4. Light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow.
5. If cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan.
6. Thread the meat on to the skewers.
7. Grill for about 5 minutes on each side, or until the outside is charred and the inside is still juicy but cooked. (NOT pink for pork and chicken - but pink for lamb).
8. Season well with salt and pepper and sprinkle with chopped flat leaf parsley or fresh coriander (Cilantro), serve with a selection of salads, flat breads, pickles and Sherry vinegar dressing.
|
|