Recipe by Sandi (From CA)
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.
- 29.58 ml chopped onions
- 4 large garlic cloves, chopped
- 14.79 ml spanish sweet smoked paprika
- 2.46 ml spanish hot smoked paprika or 1.23 ml cayenne
- coarse salt (kosher or sea)
- 4.92 ml dried oregano
- 4.92 ml black peppercorns
- 9.85 ml dried thyme
- 4.92 ml ground cumin
- 0.59 ml ground cinnamon
- 1 bay leaf, crumbled
- 29.58 ml white wine vinegar (good quality)
- 29.58 ml dry white wine (optional)
- 44.37 ml olive oil, plus more for brushing the kebabs
- 680.38 g pork shoulder or 680.38 g pork tenderloin or 680.38 g leg of lamb or 680.38 g chicken breasts or 680.38 g prawns
Directions See How It's Made
- 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.
- 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.
- Cover the bowl and refrigerate the pork for 4-6 hours, tossing a few times. Let the meat come to room temperature before grilling.
- Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat.
- When ready to cook, thread the meat onto the skewers and brush it with a little olive oil.
- 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.