Best Pollo Moruno With Grilled Vegetables Spanish Chicken Skewers 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.

Pollo Moruno With Grilled Vegetables (Spanish Chicken Skewers) image

Provided by Nif_H

Time 35m

Yield 6 serving(s)

Number Of Ingredients 19

2 lbs boneless skinless chicken breasts, left whole
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons spanish paprika
1 teaspoon chili, flakes
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon pureed garlic (garlic paste or minced garlic would work)
2 tablespoons fresh lemon, juice
1 tablespoon olive oil
1 tablespoon water (optional)
6 wooden skewers, soaked in water, for an hour
1 red pepper
1 green zucchini
1 garlic, clove, chopped
1 tablespoon olive oil
1 liberal sprinkling dried basil
1 liberal sprinkling dried oregano
salt and pepper, to taste

Steps:

Place the chicken breasts in a bowl. Combine the rest of the marinade ingredients. Mix very well. Coat the chicken thoroughly. If you find that the marinade is too thick you can add the water.
Cover and marinate a minimum of 3 hours.
Place the chicken breasts on a very hot grill. Grill the chicken for 4 to 5 minutes per side. Slice chicken into large bite size pieces.
Cut red pepper and zucchini into large bite size pieces. Toss vegetables with garlic, oil, herbs, salt and pepper. Grill vegetables for about 2 minutes on each side.
Alternately skewer chicken with vegetables. Finish cooking skewered chicken and vegetables for a few minutes until chicken is cooked through.

Nutrition Facts : Calories 249, Fat 9.1, SaturatedFat 1.6, Cholesterol 97, Sodium 575.1, Carbohydrate 7.3, Fiber 1.7, Sugar 1.9, Protein 33.8