• Home
  • Pork
  • Pinchos Spanish Kebabs/Tapas – Pork, Lamb
0 0
Pinchos Spanish Kebabs/Tapas – Pork, Lamb

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 tablespoons chopped onions
4 large garlic cloves, chopped
1 tablespoon spanish sweet smoked paprika
1/2 teaspoon spanish hot smoked paprika or 1/4 teaspoon cayenne
coarse salt (kosher or sea)
1 teaspoon dried oregano
1 teaspoon black peppercorns
2 teaspoons dried thyme
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 bay leaf, crumbled
2 tablespoons white wine vinegar (good quality)
2 tablespoons dry white wine (optional)
3 tablespoons olive oil, plus more for brushing the kebabs
1 1/2 1 1/2 lbs chicken breasts or 1 1/2 lbs prawns

Nutritional information

255.3
Calories
185 g
Calories From Fat
20.6 g
Total Fat
6 g
Saturated Fat
60.4 mg
Cholesterol
57.2 mg
Sodium
2.1 g
Carbs
0.8 g
Dietary Fiber
0.2 g
Sugars
15 g
Protein
818g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pinchos Spanish Kebabs/Tapas – Pork, Lamb

Features:
    Cuisine:

    I added half an onion n didn't have sweet paprika n added parleys but it was still very tasty. Taste almost like banana Kings pincho steak which was what I wanted. Overall is was very good.

    • 40 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Pinchos (Spanish Kebabs/Tapas – Pork, Lamb, Prawns or Chicken), Enjoyed at bars all over Spain, pinchos are wonderful kebabs that taste equally good made with pork, chicken, prawns or lamb At some bars, the seasoning is as simple as garlic and hot, sweet paprika Here is a favorite marinade recipe for Pinchos Morunos Recipe courtesy Anya von Bremzen, The Spanish Table Time does not include 6-8 hours marination , I added half an onion n didn’t have sweet paprika n added parleys but it was still very tasty Taste almost like banana Kings pincho steak which was what I wanted Overall is was very good , This is a great recipe I marinated lamb and veggies and then grilled Very tasty


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Place the Onion, Garlic, Sweet and Hot Paprikas, 2 Tsp of the Salt, the Oregano, Peppercorns, Thyme, Cumin, Cinnamon, Bay Leaf, Vinegar, Wine (if Using) and Olive Oil in a Mini Food Processor and Process to a Paste.

    2
    Done

    Place the Pork in a Bowl and Rub a Little Salt on It. Scrape the Marinade Into the Bowl With the Meat and Toss to Combine Thoroughly.

    3
    Done

    Cover the Bowl and Refrigerate the Pork For 4-6 Hours, Tossing a Few Times. Let the Meat Come to Room Temperature Before Grilling.

    4
    Done

    Light the Grill and Preheat It to Medium-High or Preheat a Large Ridged Grill Pan to Medium-High Over Medium Heat.

    5
    Done

    When Ready to Cook, Thread the Meat Onto the Skewers and Brush It With a Little Olive Oil.

    6
    Done

    Cook the Meat, Brushing With Olive Oil and Turning Once, Until It Is Just Cooked Through, 5-7 Minutes. (if You Are Cooking Lamb and Would Like It Medium-Rare, Dont Cook It Quite So Long). Serve the Kebabs at Once.

    Avatar Of Hope Lewis

    Hope Lewis

    Seafood sensation known for his fresh and flavorful fish dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Crock Pot Collard Greens And Ham
    previous
    Crock Pot Collard Greens And Ham
    Honey Walnut Shrimps
    next
    Honey Walnut Shrimps
    Crock Pot Collard Greens And Ham
    previous
    Crock Pot Collard Greens And Ham
    Honey Walnut Shrimps
    next
    Honey Walnut Shrimps

    Add Your Comment

    two × 4 =