Pinchos (Spanish Kebabs/Tapas - Pork, Lamb, Prawns or Chicken)
photo by Queen Dana
- Ready In:
- 2 tablespoons chopped onions
- 4 large garlic cloves, chopped
- 1 tablespoon spanish sweet smoked paprika
- 1⁄2 teaspoon spanish hot smoked paprika or 1/4 teaspoon cayenne
- coarse salt (kosher or sea)
- 1 teaspoon dried oregano
- 1 teaspoon black peppercorns
- 2 teaspoons dried thyme
- 1 teaspoon ground cumin
- 1⁄8 teaspoon ground cinnamon
- 1 bay leaf, crumbled
- 2 tablespoons white wine vinegar (good quality)
- 2 tablespoons dry white wine (optional)
- 3 tablespoons olive oil, plus more for brushing the kebabs
- 1 1⁄2 1 1/2 lbs chicken breasts or 1 1/2 lbs prawns
- 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.
Questions & Replies
Got a question? Share it with the community!
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.