Spanish Recipes

Pinchitos Morunos

Small Spicy Moorish Kebabs

Europe's first kebabs were brought by the Arabs from Africa. Pinchitos morunos are eaten everywhere in Spain as a tapa, though nowadays they are made of pork, rather than lamb.

Spices for them are sold ready-mixed in the south. I have used curry powder as part of my mixture as it contains cumin and very similar herbs.

  • Serves 6
  • Difficulty: very easy
  • Preparation time: 25 min. plus 2 hours marinating

Ingredients

  • 1 lb. lean pork, cut into small cubes
  • 2 garlic gloves, finely chopped
  • 2 teaspoons salt
  • 1 teaspoon mild curry powder or pinchito spice mixture
  • 1/2 teaspoon coriander seeds
  • 1 teaspoon Spanish paprika
  • 1/4 teaspoon dried thyme
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice

Preparation

Crush the garlic with the salt in a mortar (or with the flat of a knife on a board), then work in the other ingredients.

Skewer the pork, 3-4 cubes to a small stick, and marinate them in a shallow dish with the herbs (pinchito spice, coriander, paprika, and thyme), turning so they are well coated. Leave at least a couple of hours.

Spread the pinchitos out well on a barbecue or on foil under a grill. Cook them under a high heat for about 3 minutes on each side.

Best with...

Pinchitos Amarillos AndalucíaPinchitos Amarillos Andalucía Kebab Seasoning

We are delighted to have found the authentic artisan-quality yellow seasoning for the pinchitos / kabobs favored by Andalucians -- the people of Southern Spain. This traditional "Condimiento para Pinchitos" recipe is from the small town of Peligro in Granada -- the last Moorish kingdom in Spain.

The carton contains enough seasoning to prepare 5 lbs / 2 kilos of pork, lamb, beef, or goat for barbecue. The age-old recipe contains a complex blend of salt, oregano, caraway, Indian saffron (curry), cilantro, wild cumin, anis, garlic, cayenne, nutmeg and clove.

Encina Oak Grilling ChipsEncina Oak Grilling Chips

On the 'Dehesa' or oak forests of south-western Spain, the Encina oak is king. Farmers use this wood to slowly smoke peppers for the famous Pimentón de la Vera paprika, a La Tienda favorite. They also produce the sweet green acorns that are feasted upon by the legendary black-hoofed Iberico pig - essential for producing Jamon Iberico, the finest ham in the world.

These chips are perfect for the grill. Simply soak them in water and throw a few on hot coals. They will add flavor to meats, shrimp and seafood.