Pinchos (Spanish Kebabs/Tapas - Pork, Lamb, Prawns or Chicken)

Total Time
20mins
Prep 10 mins
Cook 10 mins

Enjoyed at bars all over Spain, pinchos are wonderful kebabs that taste equally good made with pork, chicken, prawns or lamb. At some bars, the seasoning is as simple as garlic and hot, sweet paprika. Here is a favorite marinade recipe for Pinchos Morunos. Recipe courtesy Anya von Bremzen, The Spanish Table. Time does not include 6-8 hours marination.

Ingredients Nutrition

Directions

  1. Place the onion, garlic, sweet and hot paprikas, 2 tsp of the salt, the oregano, peppercorns, thyme, cumin, cinnamon, bay leaf, vinegar, wine (if using) and olive oil in a mini food processor and process to a paste.
  2. Place the pork in a bowl and rub a little salt on it. Scrape the marinade into the bowl with the meat and toss to combine thoroughly.
  3. Cover the bowl and refrigerate the pork for 4-6 hours, tossing a few times. Let the meat come to room temperature before grilling.
  4. Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat.
  5. When ready to cook, thread the meat onto the skewers and brush it with a little olive oil.
  6. Cook the meat, brushing with olive oil and turning once, until it is just cooked through, 5-7 minutes. (If you are cooking lamb and would like it medium-rare, don’t cook it quite so long). Serve the kebabs at once.
Most Helpful

5 5

This is a great recipe. I marinated lamb and veggies and then grilled. Very tasty.

5 5

I added half an onion n didn't have sweet paprika n added parleys but it was still very tasty. Taste almost like banana Kings pincho steak which was what I wanted. Overall is was very good.

5 5

Out of necessity, I used balsamic vinegar, regular salt and pepper, substituted Herbes de Provence for thyme because I was out of thyme, used sweet paprika and a tiny bit of cayenne only, added the white wine, ditched about half of the oil - on pork and chicken. Excellent and well received by guests and family.