SPANISH PORK SKEWERS
For casual entertaining, the tapas experience translates well to the small home kitchen. One delicious hot tapas classic easily made at home is called pinchos Moruños, or Moorish skewers, essentially small kebabs of pork marinated in Arabic (Moorish) spices and grilled, usually on a hot steel plancha. Because most Muslim Arabs wouldn't eat pork, one presumes the original dish was lamb. It's anyone's guess how it evolved into this ubiquitous tapa selection in Christian Spain. Nevertheless, now it means pork seasoned with garlic, cumin, coriander, pimentón and sometimes oregano. Once skewered, they need only about 5 minutes on a hot griddle.
Provided by David Tanis
Categories quick, appetizer
Time 20m
Yield 12 small skewers
Number Of Ingredients 10
Steps:
- Thread the pork onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
- Sprinkle the skewers with the cumin, coriander, pimentón and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and drizzle over the meat. Rub the seasoning in with your fingers. The skewers can be refrigerated until ready to cook, up to several hours.
- Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side, until nicely browned. Serve hot, with lemon wedges.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 142 milligrams, Sugar 0 grams, TransFat 0 grams
SPANISH SKEWERS
A nod to traditional tapas, these freezable party canapés of potatoes, red pepper and chorizo can be made in advance
Provided by Justine Pattison
Categories Buffet, Canapes
Time 50m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.
- Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.
- Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.
- When ready to serve, heat oven to 200C/180C fan/gas 6. Bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.
Nutrition Facts : Calories 54 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
SPANISH PORK SKEWERS
A tasty Spanish appetizer that could work as a main dish as well. This recipe shows off the Moorish influence in Spanish cooking. Note that these prep and cook quickly, the recipe length is for marinating.
Provided by Da Huz
Categories Pork
Time P1DT15m
Yield 6 skewers, 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut pork into 1 inch cubes. Trim off any excess fat.
- In a gallon ziploc combine pork cubes, olive oil, zest from the lemon, juice from the lemon, crushed garlic, chopped parsley, ras al hanout, and salt and pepper. Marinate in the refrigerator overnight.
- Light the grill, then assemble the meat on skewers. If using wooden skewers they should be soaked in water for 30 minutes so they do not scorch.
- Grill the skewered meat about 7 minutes on a side, then flip and cook about 7 minutes on the other side.
- Serve hot.
Nutrition Facts : Calories 224.9, Fat 17.4, SaturatedFat 4.6, Cholesterol 45.4, Sodium 33.4, Carbohydrate 1.5, Fiber 0.4, Sugar 0.3, Protein 15.3
SPANISH-STYLE SPICY PORK SKEWERS
A recipe from Ricardo posted for ZWT / Spain. These spicy pork skewers are a classic Spanish dish called Pinchos Morunos. There is 12 hours for the marinating time.
Provided by Boomette
Categories Pork
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a glass dish or a large sealable bag, combine all the ingredients. Add the meat and toss to coat. Cover the dish or seal the bag and refrigerate for at least 12 hours.
- Preheat the grill, setting the burners to medium. Oil the grate.
- Thread the meat onto the skewers. Season with salt and pepper. Grill the skewers for 3 to 4 minutes per side for medium rare or until the desired doneness.
- Serve with grilled vegetable skewers.
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10 EASY & DELICIOUS PINTXOS RECIPES - SPANISH SABORES
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Reviews 1Published Dec 14, 2020Estimated Reading Time 7 mins
- Gilda. Why make things more complicated than they need to be? The gilda is one of the simplest pintxo dishes in Spain, but one of the most classic. In fact, legend says it was the first pintxo ever invented!
- Piquillo Peppers Stuffed with Tuna. Step aside, padrón peppers! When it comes to pintxos, it’s all about the piquillos. These little red peppers pack some serious flavor.
- Smoked Salmon and Cream Cheese Pintxo. This smoked salmon and cream cheese pintxo is a Basque classic. All you need is a handful of simple ingredients: a hearty baguette, cream cheese, and smoked salmon, and you’ve got one delicious appetizer!
- Classic Spanish Tortilla Pintxo. The good news about pintxos is that many typical tapas recipes can easily be turned into them—just add a skewer and some bread!
- Anchovy Pintxo. Forget everything you thought you knew about anchovies. In the Basque Country, these little fish are done right: caught fresh from the Cantabrian Sea and cured to perfection in salt or vinegar.
- Goat Cheese and Caramelized Onion Pintxo. Goat cheese and caramelized onion is one of those made-in-heaven flavor combos. The sweetness of the onion is the perfect complement to the tanginess of the goat cheese, and a great choice for vegetarians.
- Gambas al Ajillo Pintxo. Gambas al ajillo is one of the most iconic tapas dishes in Spain. It’s one of the few recipes you’ll see all across the country, served in small clay pots filled with sizzling garlic oil.
- Bacon-Wrapped Dates Pintxo. Everyone needs a simple go-to appetizer recipe in their back pocket for when guests come around. Whether it’s a dinner party or a pintxos feast, these bacon-wrapped dates are the perfect party pleaser!
- Pinchos Morunos. These juicy and flavorful Spanish pork skewers aren’t actually a Basque dish—they have their roots in the south of Spain. But they’ve since made their way up north, and are now a common fixture on pintxos bar menus throughout the region.
- Roasted Asparagus with Ham. Bright green asparagus takes an even more delicious turn in this guaranteed crowd-pleaser. Wrap each stalk in top-quality cured Spanish ham, sprinkle with Manchego cheese, and pop it in the oven for a few minutes to roast—pintxos recipes don’t get any easier than this!
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- In a medium bowl, mix oil, lemon juice, garlic, and spices. Add the pork cubes and mix by hand until all the pork is coated. Cover and marinade for at least 1 hour in the refrigerator (up to overnight).
- When you are ready to cook your pork, preheat your grill to a medium heat, roughly 350F. (You should be able to hold your hand 4-5 inches above the cooking grate for 5-7 seconds).
- Soak the wooden skewers in water for 1 minute. Then, thread the marinated pork cubes onto the skewers.
- Grill the skewers until the pork pieces are firm and cooked through, turning once, roughly 2-3 minutes per side. (The cooking time will depend on the heat of your grill.)
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