PINCHITOS MORUNOS
Delicious Spanish Tapa! Serve with crusty french bread and red wine and you're in business. Prep time includes marinating time.
Provided by canarygirl
Categories Lamb/Sheep
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Using a mortar and pestle, mash garlic, cilantro, cumin, paprika, thyme, salt and pepper.
- Add olive oil and lemon juice or vinegar and mix well.
- Place 4-5 pieces of meat on each skewer (for best results, first soak skewers 1/2 hour in water).
- Put skewer in a container and top with marinade.
- Let marinate for 2-3 hours, turning every once in a while.
- Grill over medium heat until cooked through-- about 10-15 minutes, turning as needed.
- Serve with lemon wedges and cilantro.
- Note: These can be done in the oven too-375° for 15 minutes (about), turning once.
ANDALUCIAN PINCHITOS MORUNOS - MOORISH SAFFRON MEAT SKEWERS
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!
Provided by French Tart
Categories Lunch/Snacks
Time 12h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the chicken breasts,lamb or pork into cubes about 1" in size. Flatten them slightly with the palm of your hand.
- Place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thouroughly.
- 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.
- Light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow.
- If cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan.
- Thread the meat on to the skewers.
- 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).
- 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.
PINCHOS MORUNOS
Skewered kebabs of marinated pork which are served in tapas bars all over Spain.
Provided by strangeinplaces
Time 1h
Yield Makes Pieces
Number Of Ingredients 0
Steps:
- The size can also vary from being small skewers with 2 or 3 chunks of meat to larger ones with 7 or 8 chunks. This recipe is for the larger variety but again you may want to go for the small ones and get more pinchos out of the same mix. This recipe makes 8 large skewers
- Grind the cumin and the coriander seeds and put them in a large bowl. Add the garlic, paprika, oregano, a pinch of salt and then mix in the lemon juice and olive oil.
- Cut the pork into small cubes. Put the meat into the marinade and make sure it all covered by the marinade. Leave it to marinate for about 2 hours in a cool place.
- After about 2 hours put the meat onto skewers. You should get about 8 skewers from this quantity of meat depending on how much meat you put on each one. I used metal skewers but do remember if you are using wooden ones it is a good idea to soak them in water for a while as this should prevent them from burning.
- You can then cook them over a preheated grill or on the barbeque. Remember to turn them over part way through cooking and spoon the juices over them. Cooking time will depend on the heat of the grill or BBQ and also how big or small you cut the pork. I would estimate about 10 minutes under the grill.
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Ratings 3Calories 208 per servingCategory Tapas/Mezze
- Trim the pork of any excess flat and sinew. Cut into approx 1.5in/3cm dice - if using pork tenderloin, vcut in half lengthwise then cut into slices.
- Mix together all the remaining ingredients - the spices (cumin, coriander, oregano, paprika, turmeric, fennel seeds, allspice and cinnamon), salt, lemon juice, olive oil and pepper into a paste. Add the diced pork, ensure it is well covered with the marinade then cover and refrigerate for at least 2 hours, but overnight would also be good.
- When ready to cook, thread the pork onto skewers - try to put the pieces on so that they flatten out slightly and are even in thickness so they cook evenly.
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- Trim the pork loin of excess fat and then cut into 1.5 inch cubes and put into a large freezer bag
- Seal the bag and toss the spice mixture with the pork, then marinate in the fridge overnight (or a minimum of 2 hours)
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