Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers

Ingredients

MEAT SKEWERS

• 500 g boneless skinless chicken breasts or lean lamb fillets or lean pork fillets
• 8 pre-soaked wooden skewers, about 15cm long, OR
• 4 metal skewers, about 25cm long

MARINADE

• 1/2 teaspoon coriander seed, roughly ground
• 1/2 teaspoon cumin seed, roughly ground
• 1/2 teaspoon fennel seed, roughly ground
• 1-2 teaspoon sweet smoked paprika (Pimenton)
• 2 garlic cloves, peeled and crushed with
• 1/2 teaspoon salt
• 1 pinch saffron, infused with
• 2 tablespoons boiling water
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 1 bay leaf, crumbled
• 2 teaspoons sherry wine vinegar or wine vinegar
• 2 teaspoons olive oil

GARNISH

• chopped flat leaf parsley or chopped coriander (Cilantro)

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.