Summertime is nearly (already?) upon us, and you know what that means – it’s time for Spanish food!
Spanish food was meant for summer in the Pacific Northwest. It’s born out of a sunny and gorgeous climate, meant to be eaten at a leisurely pace with friends and family, and best accompanied by a tall glass of cool sangria. Good weather, good company, and good wine are all staples in Washington this time of year.
The only thing that could make Spanish more summer-suited would be to introduce some grilling into the equation. That’s exactly what this recipe does? Oh, perfect then.
These Pinchitos Morunos are a hallmark of Andalusian (southern Spain) cuisine. They combine more traditional Spanish ingredients – bright saffron and smoky paprika – with earthy cumin and tangy coriander that are hallmarks of Moorish influences from North Africa. The result is a uniquely flavorful and colorful kebab that is great by itself with some aioli, or serve alongside Patatas Bravas or Paella.
Make these and go enjoy some sunshine!
Pinchitos Morunos
Equipment
- Grill
- Skewers, wood or metal
Ingredients
- 1 generous pinch of saffron, infused with 3 tablespoons boiling water
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon oregano
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 3 cloves of garlic, minced
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 lb of chicken, cut into 1/2 inch cubes
- Chopped parsley, to serve (optional)
Instructions
- You’ll want to select your skewers beforehand, because wooden skewers will need to be soaked for at least an hour before use. As you can see from the picture, even though I soaked mine they still got pretty crispy. If you grill regularly, I’d recommend investing in a set of metal ones.
- Combine all the spices, vinegar and oil in a bowl and whisk vigorously until they are thoroughly mixed. Place the chicken in a large container or ziplock bag and pour the marinade over it. Let it for at least 2 hours, preferably overnight.
- You’ll want your grill to be quite hot before you cook the pinchitos. Plan to light your grill 10 minutes to an hour in advance, depending on your source of fuel.
- While your grill is heating up, threat the marinated chicken onto the skewers. Place them on a large plate that you can easily set near your grill.
- Once your grill is hot enough, ~450 degrees, place the skewers onto the grill. If your grill had a lid, go ahead and close it. Grill for about 3-5 minutes on each side, or until clear grill marks have appeared and the meat is fully cooked through.
- You can serve the Pinchitos on the skewer or removed, however you prefer. If you plate them up, a handful of chopped parsley makes an excellent garnish.
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