Best Pinchos Morunos Moorish Pointed Stick Or Thorns Recipes

Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers image

Provided by French Tart

Time 12h10m

Yield 4 serving(s)

Number Of Ingredients 16

500 g lean lamb fillets or 500 g lean pork fillets
8 pre-soaked wooden skewers, about 15cm long, OR
4 metal skewers, about 25cm long
1/2 teaspoon coriander seed, roughly ground
1/2 teaspoon cumin seed, roughly ground
1/2 teaspoon fennel seed, roughly ground
1 -2 teaspoon sweet smoked paprika (Pimenton)
2 garlic cloves, peeled and crushed with
1/2 teaspoon salt
1 pinch saffron, infused with
2 tablespoons boiling water
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 bay leaf, crumbled
2 teaspoons sherry wine vinegar or 2 teaspoons wine vinegar
2 teaspoons olive oil
chopped flat leaf parsley (Cilantro) or chopped coriander (Cilantro)

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.

Tapas - Spicy Pork Skewers (pinchos Morunos) image

Provided by CountryLady

Categories Pork

Time 20m

Yield 4 tapas, 2 serving(s)

Number Of Ingredients 6

Steps:

Pinchos Morunos image

Provided by Ppaperdoll

Categories Pork

Time 20m

Yield 12 kebabs, 6 serving(s)

Number Of Ingredients 15

1/4 cup fresh parsley, chopped
1 tablespoon paprika
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
3 1/2 teaspoons salt
1/4 teaspoon saffron thread, crushed
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1 (1 lb) pork tenderloin, trimmed and cut into 18 1-inch cubes
2 small red onions, cut into 6 wedges each
2 red bell peppers, each cut into 6 wedges
2 yellow bell peppers, each cut into 6 wedges
cooking spray

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.

Spanish-Style Spicy Pork Skewers image

Provided by Boomette

Categories Pork

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1 tablespoon lemon juice
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
1 pinch saffron
1 pinch crushed red pepper flakes
1 1/2 lbs pork tenderloin, cut into cubes
salt and pepper
4 wooden skewers, soaked in water for 30 minutes

Steps:

In a glass dish or a large sealable bag, combine all the ingredients. Add the meat and toss to coat. Cover the dish or seal the bag and refrigerate for at least 12 hours.
Preheat the grill, setting the burners to medium. Oil the grate.
Thread the meat onto the skewers. Season with salt and pepper. Grill the skewers for 3 to 4 minutes per side for medium rare or until the desired doneness.
Serve with grilled vegetable skewers.