Pinchos Morunos -spicy Spanish skewers

It’s been a while since I´ve posted here! The truth is I decided it was time to make a real effort to finish the cookbook I´ve been working on for so long and all my attention has been on that. However, I couldn’t resist sharing this great recipe which hits the spot just perfectly. Pinchos morunos are very popular in Spain but with a very clear influence of North Africa. Spanish food does not tend to use spices liberally but this recipe is so packed with different flavours that it’s almost incongruous. It is a favourite at fiestas and ferias, cooked over charcoal and served with a chunk of bread on a paper plate. It can be made with pork, chicken or lamb but I make mine with chicken (*boneless, skinless thighs). If it isn’t bbq weather, you can simply use a grill but the smoky flavour from charcoal would always be my preference. Serve this with some fresh crunchy salad or chopped tomatoes and mint. These wonderful pinchos morunos make the perfect wrap, oozing with flavour.

Ingredients

Serves 6

I kg pork tenderloin (or chicken* or lamb)

​Marinade:

1 tbs ground cumin

1 tsp ground coriander

1 tsp oregano

1 tbs sweet pimenton (spanish smoked paprika)

1 tsp turmeric

1/4 tsp ground cinnamon

6 minced/grated garlic cloves

60 ml olive oil (1/4 cup)

Juice of 1/2 lemon

1 tsp salt

1/2 tsp black pepper

Method

Cut the meat into bite sized pieces and set aside.

​Mix together all the spices with the olive oil and lemon juice to make the marinade. It will be quite thick.

Add the meat to the marinade, give it a good stir to get everything coated and marinate for at least two hours, or overnight in the fridge, stirring again at least once or twice.

When ready to cook, thread each piece onto a skewer and then, using either hot charcoal or a grill, cook until nicely browned on the outside but still moist and juicy inside. Make sure you don’t dry them out.

Delicious served with a couple of salads, tzatziki and inside baguette, pita or tortilla wraps.

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