Best 2 Andalucian Pinchitos Morunos Moorish Saffron Meat Skewers Recipes
Andalucian pinchitos morunos are a traditional Spanish dish consisting of skewered and grilled marinated pork or chicken. The marinade is typically made with a combination of olive oil, garlic, paprika, cumin, oregano, thyme, and saffron. These skewers are a staple of Andalusian cuisine and are often served as tapas or as a main course. The saffron in the marinade gives the dish a distinctive flavor and aroma. This article will provide you with the best recipes for cooking Andalucian pinchitos morunos moorish saffron meat skewers, so that you can enjoy this delicious dish at home.
Check out the recipes below so you can choose the best recipe for yourself!
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.
PINCHOS MORUNOS
Skewered kebabs of marinated pork which are served in tapas bars all over Spain.
Provided by strangeinplaces
Time 1h
Yield Makes Pieces
Number Of Ingredients 0
Steps:
- The size can also vary from being small skewers with 2 or 3 chunks of meat to larger ones with 7 or 8 chunks. This recipe is for the larger variety but again you may want to go for the small ones and get more pinchos out of the same mix. This recipe makes 8 large skewers
- Grind the cumin and the coriander seeds and put them in a large bowl. Add the garlic, paprika, oregano, a pinch of salt and then mix in the lemon juice and olive oil.
- Cut the pork into small cubes. Put the meat into the marinade and make sure it all covered by the marinade. Leave it to marinate for about 2 hours in a cool place.
- After about 2 hours put the meat onto skewers. You should get about 8 skewers from this quantity of meat depending on how much meat you put on each one. I used metal skewers but do remember if you are using wooden ones it is a good idea to soak them in water for a while as this should prevent them from burning.
- You can then cook them over a preheated grill or on the barbeque. Remember to turn them over part way through cooking and spoon the juices over them. Cooking time will depend on the heat of the grill or BBQ and also how big or small you cut the pork. I would estimate about 10 minutes under the grill.
Tips:
- When choosing meat for pinchitos morunos, look for cuts that are tender and flavorful, such as lamb, beef, or chicken. Avoid lean cuts, as they can become dry when grilled.
- Marinate the meat for at least 30 minutes, or up to overnight. This will help to infuse the meat with flavor and tenderize it.
- Use a variety of spices and herbs in your marinade. Common ingredients include cumin, paprika, garlic, and oregano.
- If you are using wooden skewers, soak them in water for at least 30 minutes before grilling. This will help to prevent them from burning.
- Grill the pinchitos morunos over medium heat until they are cooked through. Be careful not to overcook them, as this can make them dry and tough.
- Serve the pinchitos morunos with a variety of dipping sauces, such as tzatziki, hummus, or tomato sauce.
Conclusion:
Pinchitos morunos are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use leftover meat, and they can be grilled, baked, or even cooked in a slow cooker. With a variety of marinades and dipping sauces to choose from, there is a pinchitos morunos recipe out there for everyone. So next time you are looking for a flavorful and versatile dish to serve, give pinchitos morunos a try.
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