Ingredients
-
-
500
-
8
-
4
-
-
1/2
-
1/2
-
1/2
-
1 - 2
-
2
-
1/2
-
1
-
2
-
1
-
1
Directions
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!, A bit of a variation from what I have made previously I spent 7 years in Spain and love the food I am marinating my pork tenderloin in this now Great flavors and tends not to dry out Try it!!, A Rota reunion here ! I was there for 2 years, 1971–2! This recipe looks authentic and I’ll be trying it, and adding chilli
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Steps
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1
Done
|
Cut the Chicken Breasts,Lamb or Pork Into Cubes About 1" in Size. Flatten Them Slightly With the Palm of Your Hand. |
|
2
Done
|
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
Done
|
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
Done
|
Light the Barbecue About Half an Hour Before Cooking and Allow the Charcoal or Wood to Flare and Then Glow. |
|
5
Done
|
If Cooking Inside, Turn the Grill Up to High, or Use a Smoking Hot Griddle or Griddle Pan. |
|
6
Done
|
Thread the Meat on to the Skewers. |
|
7
Done
|
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
Done
|
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. |
