PINCHOS MORUNOS
This is a Cooking Light recipe for the traditional Spanish tapas. This can be served either as an appetizer, or you can use double-sized portions for a main dish.
Provided by Ppaperdoll
Categories Pork
Time 20m
Yield 12 kebabs, 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare grill.
- Combine parsley, paprika, olive oil, oregano, cumin, coriander, salt, saffron, ground red pepper, garlic, and pork cubes in a large bowl. Toss to coat.
- Thread 6 12-inch metal skewers, alternating each with 3 pork pieces, 2 onion pieces, 2 red bell pepper pieces, and 2 yellow bell pepper pieces. Place kebabs on a grill rack coated with cooking spray.
- Grill kebabs 6 minutes on each side or until pork is cooked.
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.
PINCHO MORUNO
Pincho Moruno is a Moorish inspired dish that has been improved (I think) by the Spaniards. It can be used with lamb or pork. I suppose you could do chicken or beef also but have never tried it with them. Recipe can be doubled, tripled, whatever without a problem.
Provided by NannyMarvel
Categories Lamb/Sheep
Time P1DT30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything together, except the pork. Pour mixture into large freezer bag. Add the meat cubes & seal the bag tightly. Scoosh (is that a word?) the bag gently until all the meat is coated. Place bag in bowl in the fridge and let mixture marinate overnight, turning occasionally.
- When ready to cook, place the meat on skewers (soak wood skewers in water for 20 minutes prior to putting the meat on them). Grill in covered BBQ over indirect heat, turning frequently until browned and cooked to your taste (slightly pink inside to well done). Slightly pink is better.
- Enjoy!
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PINCHOS MORUNOS - CAROLINE'S COOKING
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Ratings 4Calories 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.
- Cook on the grill for a few minutes each side until just charring and cooked through - exact cooking time will vary depending on thickness of pork and grill heat etc.
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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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