17 Reviews

I marinated this 24hrs to get the full effect...this was my first experience cooking with saffron (which, I might add, cost $10 just for a tiny amt!) and although this was okay, I wouldn't make it again. Just too strong of flavors, perhaps because it was a new flavor I wasn't as crazy about it. My husband thought it was good enough to make again, though.

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Baking Bunny December 20, 2010

A bit of a variation from what I have made previously. I spent 7 years in Spain and love the food. I am marinating my pork tenderloin in this now. Great flavors and tends not to dry out. Try it!!

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Cindy D. July 23, 2016

A Rota reunion here ! I was there for 2 years, 1971--2! This recipe looks authentic and I'll be trying it, and adding chilli.

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70sRota July 15, 2012

Nice flavours, but as we tend to be spicy people we would like to add a hint of chilli and perhaps rate it again. Lovely flavours though Tart :)

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The Normans November 12, 2011

I too was station in Rota during the 70's and enjoyed the tapas of Andalucia. I tried for many years to find a recipe that was as good as they were in Spain. These are very close and very good. I did use more than a pinch of safron. Eating these there would turn your fingers yellow form the safron. I feel it was more than just the pinchitos and the great food of this region it was the region its self. The people, weather, atmosphere, eveything. I have not seen a restaurant nor a tapa's bar in the USA that even comes close to the experience of South of Spain. Even the calimari was out of this world. They fried every thing in olive oil. Pinchitos where grilled on an open flame at the bar. Try these they are very good.

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GeoHvl April 24, 2011

WOW. Made these with beef and pork. Fabulous :) Cilantro sprinkle when done is a must! Made exactly as written, used hungarian smoked paprika cos that was what I had. Served with whole grain peasant bread and steamed green beans with olive oil and coarse sea salt with a glass of Manzanella. YUM! Thank you for an AWESOME recipe!!!

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Elainia July 12, 2010

I was stationed in Rota, Spain in the late 70's. They were eaten as often as Americans eat Hamburgers. In Seville, they made a meal of them with tomatoes, peppers and onions. Either way, they are delicious, but they always came with a small sliced loaf of hard white bread. The proper method for eating them was to take a bite of Pinchito and a bite of bread and chew them together. I loved Pinchitos but have never found a Restaurant in America that makes them. Thanks for this recipe, it brought back a lot of good memories.

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macbirt July 04, 2010

Very tasty. Used chicken and beef, cut fairly small. Didn't have saffron, but the seasonings were very nice even without out it. The olive oil helps to keep the meat nice and juicy. Thanks for sharing.

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dianegrapegrower June 01, 2010

OUTSTANDING recipe, TRUE! Just have to look at any previous review! Some recipes before you even make, you can tell they will come out GREAT! Would be higher than 5 if I could rate! Used rice wine vinegar as did not have sherry wine vinegar on hand, TRUE! WOW! DEFINATE keeper!!! GREAT for entertaining or quick healthy meal too! THANKS!

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mickeydownunder November 15, 2009

My kids especially loved this recipe. I marinated the chicken pieces all day, they were fantastic. They almost didn't make it to dinner, we had to keep "sampling". The kids loved that they could eat them with their fingers. I served this with grilled veggies of peppers, onions and zucchini, slices of avacado and tortillas. Fantastic. Thanks for sharing. Made for ZWT5

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TheGrumpyChef May 19, 2009
Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers