Pinchos Patatas Potato Skewers Recipes

Steps:

• Combine the sofrito, oil, sazon, adobo, onion powder, granulated garlic and black pepper in a large bowl. Add the pork and toss to coat. Marinate the meat at least overnight or 12 hours for best results.
• When ready to cook, remove the meat from the refrigerator. Drain off and discard the marinade. Preheat a grill to 450 degrees F or medium-high heat. Thread the meat onto 12- or 14-inch skewers, leaving a 3-inch space at the bottom of each skewer.
• Place the skewers on the grill and grill for 3 minutes. Carefully flip the skewers and grill the other side for 3 minutes. Flip the skewers again and cook for an additional 2 minutes on the other side, then brush the pinchos with barbecue sauce. Flip once more and cook until the pinchos are browned and an instant-read thermometer inserted into the pork registers 145 degrees F, about 2 minutes more. Remove from the grill, brush again with barbecue sauce, and rest 5 minutes before serving. Toast the slices of bread on the grill; skewer one slice onto the top of each pincho.

Steps:

• Prepare a caper mayonnaise by combining mayonnaise, capers and fennel seeds; season with salt and pepper and set aside.
• Cook potatoes in salt water until just tender, about 10 minutes (do not overcook or they will fall apart); cut in half and let cool.
• Cut the chorizo into 12 pieces or you can use thicker slices and use 2 chorizos; pan fry until cooked through.
• To assemple skewers, spread cut side of potato with a little caper mayonnaise, thread onto skewer; follow with chorizo slice, cheese, and an olive.

Steps:

• Spanish tapas bars typically serve pinchos, bite-size snacks held together with toothpicks (pincho means "spike" in Spanish). Try these potatoes: Mix mayonnaise with capers, fennel seeds, salt and pepper. Spread on rounds of boiled potato and add your choice of toppings, such as chorizo, manchego and olives. Skewer with toothpicks.

Steps:

• Par-boil new potatoes for five minutes, then thread on skewers with some large, peeled, halved salad onions and fresh bay leaves. Brush with olive oil and sprinkle with sea salt. BBQ or grill for about 10 minutes turning occasionally. Serve simply with salt or your favourite dips - soured cream or mayonnaise-based ones would be great.

Steps:

• In a large pot of boiling water, cook potatoes until just tender, about 8 minutes. You no NOT want mushy potatoes! Drain.
• Meanwhile in large bowl, mix olive oil, oregano, garlic, salt, pepper and pepper flakes. Add boiled potatoes, tomatoes and sweet peppers and gently toss to coat.
• Alternating vegetables, thread each of 4 skewers with 4 potatoes, 2 tomato wedges and 4 pepper chunks. Do not discard remaining oil.
• Cook on greased grill for 4 to 6 minutes or until potato skins are crisp, turning often and brushing them with remaining oil mixture.

Steps:

• Place the potatoes and water in an ungreased microwave-safe 2-qt. dish. Cover and microwave on high for 10-12 minutes or until almost tender, stirring once; drain. In a large bowl, combine the remaining ingredients; add potatoes. Cover and refrigerate for 1 hour. , Drain, reserving mayonnaise mixture. On six metal or soaked wooden skewers, thread potatoes. , Grill, uncovered, over medium heat for 4 minutes on each side, brushing occasionally with reserved mayonnaise mixture or until potatoes are tender and golden brown.

Steps:

• Prick potatoes with fork; place in 3-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 10 to 12 min. or until potatoes are almost tender. Drain; rinse with cold water. Cool.
• Cut potatoes into quarters. Mix mayo, mustard and pepper in large bowl. Add potatoes; toss to coat. Refrigerate 1 hour.
• Heat greased grill to medium heat. Thread potatoes onto 8 small metal skewers; brush with mayo mixture remaining in bowl. Grill 8 to 10 min. or until potatoes are tender and golden brown, turning after 5 min. Transfer to platter; sprinkle with cheese.

Steps:

• Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
• In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.

Steps:

• Cut pork tenderloin into 1-inch cubes.
• In a bowl, combine paprika, cumin, cayenne, salt and pepper and olive oil.
• Marinade pork for a minimum of 4 hours to overnight.
• Preheat oven to 350 degrees F.
• or preheat grill to medium high.
• Thread pork cubes onto small wooden skewers.
• Bake for 10 to 15 minutes in oven.
• Alternatively grill over medium heat, about 10 minutes.
• While cooking turn once and baste with marinate until well browned.

Steps:

• Cook potatoes in boiling salted water until just tender, 15 minutes.
• Cut in half and toss with oil, salt and pepper.
• Thread potato halves on to skewers.
• If grilling outdoors on the barbeque over medium coals, turning regularly, until lightly charred, about 10 minutes. Serve hot.
• If doing indoors, preheat broiler.
• Broil, turning regularly, until lightly charred, 10 minutes.
• Planning ahead:.
• Pre-cook potatoes up to 1 day in advance. Cut in half, toss in oil and skewer up to 2 hours in advance. Cover and keep at room temperature until ready to grill.

Steps:

• Method.
• Cut the chillies, spring onions, thyme and ginger into thin strips and place into a large bowl.
• Add the honey, orange juice and black pepper and mix well.
• Add the chicken and gently mix together, marinating the chicken well. Cover and place in the fridge for at least one hour.
• Cook the cubed sweet potatoes in boiling water for 4 minutes, drain and set aside.
• Cook the chicken on a griddle pan or on a BBQ until juices run clear, turning frequently. Drain and reserve the marinade when cooked.
• Build the skewers, alternating between chicken, sweet potato and bay leaves.
• Pour the reserve marinade in a pan with honey or sugar, bring to the boil and turn the heat down to reduce the marinade to thick syrup.
• Coat the chicken with the marinade and serve with a sweet potato salad on the side.
• To prepare the salad , peel and slice the beetroot and then place in a bowl of cold water.
• Peel the sweet potato into strips, and place in a large bowl with sliced fennel and orange segments. Drain and dry the beetroot and combine together.
• Add the mint and parsley together with the seasoning and serve.