Traditional Spicy Spanish Kebabs
Pinchos a la Moruños – Marinated Pork, Good to Grill or Barbecue
Little Spicy Spanish Kebabs, great for tapas, starters, main meals and barbecues. Make big or small skewers of traditional Pinchos from Spain with pork or lamb.
Kebabs and skewers were introduced into Spain by the Moors who invaded Spain in AD 711 and stayed for nearly over 700 hundred years. The Moorish influence abounds throughout Spanish gastronomy, especially in the south where their numbers were stronger and their presence remained for a longer time.
The Moors would have used lamb in this recipe, today in Spain and more so in Andalucia, this pinchos meat can be bought ready marinated from butchers and pork is the meat they always use.
With this Pinchos Moruños recipe either pork or lamb maybe used for the kebabs with equally good results.
Pinchos Moruños Recipe
For four servings
Ingredients
- 1/2 tsp. cumin seeds
- 1/2 tsp. coriander seeds
- 2 garlic cloves, finely chopped
- 1 tsp. paprika
- 1/2 tsp. dried oregano
- 1 tsp. lemon juice
- 3 tbsp. olive oil
- ½ kg lean diced pork
- salt and black ground pepper
Marinade – this should be made at least a couple of hours in advance, but it´s even better if it can be marinaded overnight.
Grind the cumin and coriander seeds in a mortar and pestle, then add the garlic and grind well – add the salt, lemon juice oregano and paprika and mix well. Stir in the olive oil.
Cut the meat into cubes, if not already cubed. Using wooden skewers either whole or cut in half or cocktail sticks, skewer the meat. Putting three or four pieces on each stick. Lay the skewered meat in a shallow dish and pour over the marinade.
With a spoon turn the kebabs over several times to make sure that they are well covered in the marinade and leave in a cool place for 2 hours or so, or if they are going to be marinaded overnight, then put them in the fridge. If they are refrigerated, it’s better to let them slowly return to room temperature before cooking.
To Cook
Preheat the grill or barbecue, if using the grill it’s a good idea to line the grill tray with foil, to make cleaning the tray a lot easier.
Spread the kebabs out on the cooking rack, keeping them spaced apart to enable even cooking. Cooking time is around three minutes each side in a hot grill. Spoon the remaining marinade over them as they are turned during cooking.
When cooked sprinkle with salt and black pepper and serve immediately with a fresh crispy brightly coloured salad, and some oven warmed freshly baked bread – delicious.
Don’t be surprised if friends ask for the recipe of these delicious Spanish spicy yellow kebabs.
Why not look here for a Traditional Greek Kebab Recipe or Spicy Chorizo and Lentil Stew
