Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers

Recipe by French Tart
READY IN: 12hrs 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cut the chicken breasts,lamb or pork into cubes about 1" in size. Flatten them slightly with the palm of your hand.
  • Place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thouroughly.
  • Then add the olive oil - mix again thoroughly, cover with cling film and leave in the fridge for between 2 & 12 hours, so the flavours mingle and marinade into the meat.
  • Light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow.
  • If cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan.
  • Thread the meat on to the skewers.
  • Grill for about 5 minutes on each side, or until the outside is charred and the inside is still juicy but cooked. (NOT pink for pork and chicken - but pink for lamb).
  • Season well with salt and pepper and sprinkle with chopped flat leaf parsley or fresh coriander (Cilantro), serve with a selection of salads, flat breads, pickles and Sherry vinegar dressing.
Advertisement