Best 5 Pincho Moruno Recipes

PINCHOS MORUNOS

Steps:

• Mix all ingredients except sour cream and meat in medium bowl until blended. Remove 1/4 cup vinaigrette mixture; mix with sour cream in separate bowl. Refrigerate for later use.
• Add meat to remaining vinaigrette mixture; mix lightly. Refrigerate 1 hour to marinate.
• Heat grill pan on medium-high heat. Meanwhile, remove meat from marinade; discard marinade. Thread meat onto 10 small skewers.
• Grill skewers 6 to 8 min. or until meat is done, turning occasionally. Serve with reserved vinaigrette mixture.

PINCHO MORUNO

Steps:

• Mix everything together, except the pork. Pour mixture into large freezer bag. Add the meat cubes & seal the bag tightly. Scoosh (is that a word?) the bag gently until all the meat is coated. Place bag in bowl in the fridge and let mixture marinate overnight, turning occasionally.
• When ready to cook, place the meat on skewers (soak wood skewers in water for 20 minutes prior to putting the meat on them). Grill in covered BBQ over indirect heat, turning frequently until browned and cooked to your taste (slightly pink inside to well done). Slightly pink is better.
• Enjoy!

PINCHOS MORUNOS

Steps:

• Prepare grill.
• Combine parsley, paprika, olive oil, oregano, cumin, coriander, salt, saffron, ground red pepper, garlic, and pork cubes in a large bowl. Toss to coat.
• Thread 6 12-inch metal skewers, alternating each with 3 pork pieces, 2 onion pieces, 2 red bell pepper pieces, and 2 yellow bell pepper pieces. Place kebabs on a grill rack coated with cooking spray.
• Grill kebabs 6 minutes on each side or until pork is cooked.

PINCHITOS MORUNOS

Steps:

• Using a mortar and pestle, mash garlic, cilantro, cumin, paprika, thyme, salt and pepper.
• Add olive oil and lemon juice or vinegar and mix well.
• Place 4-5 pieces of meat on each skewer (for best results, first soak skewers 1/2 hour in water).
• Put skewer in a container and top with marinade.
• Let marinate for 2-3 hours, turning every once in a while.
• Grill over medium heat until cooked through-- about 10-15 minutes, turning as needed.
• Serve with lemon wedges and cilantro.
• Note: These can be done in the oven too-375° for 15 minutes (about), turning once.

ANDALUCIAN PINCHITOS MORUNOS - MOORISH SAFFRON MEAT SKEWERS

Steps:

• 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.