My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (141g)

Recipe makes 4 servings

The following items or measurements are not included below:

2 teaspoons sherry wine vinegar

Calories 164
Calories from Fat 36 (22%)
Amount Per Serving %DV
Total Fat 4.0g 6%
Saturated Fat 0.8g 3%
Monounsaturated Fat 2.1g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 72mg 24%
Sodium 373mg 15%
Potassium 355mg 10%
Total Carbohydrate 1.4g 0%
Dietary Fiber 0.6g 2%
Sugars 0.1g
Protein 29.2g 58%

detailed view...

how is this calculated?

Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers

Recipe #227243 | ½ day | ½ day prep | add private note
French Tart

By: French Tart
May 10, 2007

Pinchitos Morunos (Moorish Skewers) are extremely popular as a Tapa, partuclarly in Andalucia. They are of Moorish origin, and are usually made from Lamb or Pork, I have used Chicken as the meat in this recipe, but I have listed other options! They are marinated in a Moorish saffron & spice mix and usually grilled outside and over charcoal or wood; however, they also cook beautifully on a griddle or in a heavy griddle type pan inside, during the cooler months. These are my favourite meat skewers and make a regular appearance on the "Al Fresco Lunch Table" during the Summer months. Great finger food for friends - or you can increase the quantities and make a meal of them. Serve them with a simple Tomato & Parsley Salad with my Sherry Vinegar Dressing, Flatbreads & Pickles for a true taste of Spain!

SERVES 4 (change servings and units)

Ingredients

MEAT SKEWERS

MARINADE

GARNISH

Directions

  1. 1
    Cut the chicken breasts,lamb or pork into cubes about 1" in size. Flatten them slightly with the palm of your hand.
  2. 2
    Place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thouroughly.
  3. 3
    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.
  4. 4
    Light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow.
  5. 5
    If cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan.
  6. 6
    Thread the meat on to the skewers.
  7. 7
    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).
  8. 8
    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.

Questions about this recipe?

Spot an error in this recipe?

is this recipe not exactly what you are looking for?

Try other Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers recipes

Ask the community

Browse similar recipes by category

Featured Reviews for This Recipe

reviewer icon

From: MarraMamba

On Nov 21, 2007

superb!!!! I used buffalo meat and it was so tender and flavorful. Made the whole pound too shock and am still eating it. The only thing i suggest is that if you use red meat then add a little extra saffron. Otherwise it gets lost. With chicken it won't.

1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Chef floWer

    On Oct 2, 2007

    Outstanding! I used chicken breasts and marinated for about six hours, the flavour was delicious, every bite was yummy. I followed the recipe as written but was so excited to eat it, I forgot to garnish it with coriander. Thank you French Tart

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Peter J

    On May 31, 2007

    I used diced chicken breast and marinated overnight and the flavour was fantastic! Something I really liked was because the marinade doesn't have a lot of liquid it tends to stick to the meat so the wonderful flavour of the herbs and spices isn't lost during cooking.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Aaliyah&Aaron's mum

    On May 31, 2007

    FT, your recipes have never let me down, but this is by far an absolute winner! Loved the blend of spices.. and the flavours. I can't get hold of fresh bay leaves here, so used dried instead and skewered a few torn leaves in between the chicken pieces as well. I served them with red onion salad and pita bread (not exactly Spanish I suppose!). Thank you, FT, for sharing this wonderful recipe.

    2 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 5 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2008 Scripps Networks, Inc. All rights reserved