These savory kebabs break the general rules of Spanish simplicity by soaking in a marinade of up to 20 different spices! each of red wine vinegar and olive oil. Brought to Europe in 711 a.d. by North African Arabs, pinchitos are now served in Spain as tapas although more commonly made with pork rather than lamb. 1. bay leaf. pinchito spice mix = 1/4 cup. each: sea salt, cumin, coriander, oregano, granulated garlic, turmeric, caraway seed, red pepper flakes, black pepper. Add the chicken chunks, mix well to coat & set aside to marinade (preferably overnight).Thread pieces chicken onto skewers & grill over BBQ or griddle pan.Leftover spice mix will keep for several months in an airtight container. Add Ingredients to Grocery List. Place pork in a large resealable bag and pour in spice mixture. I’ll remove the link and add a note above.Now please check your inbox or spam folder to confirm your subscription.Now please check your inbox or spam folder to confirm your subscription. Try in place of traditional curry powder. Link at the top of the page. The story behind this popular Spanish pincho is fascinating, and my recipe for these skewers is perfect any time of year. The ready mix you can get from stalls such a outside the cathedral in Granada or on a day trip to Tangier from Algeciras is usually pretty good.Thanks Christopher! Place in the refrigerator and marinate for 1 to 2 hours. These technologies are used for things like personalized ads. Pinchito is Spanish for kebab or shish kebab. Combine thoroughly in a sealable container and refrigerate for 1-4 hrs.Ingredients: Salt, cumin, Spanish paprika, Greek oregano, coriander, garlic, caraway, turmeric, ginger, fenugreek, anise, cayenne, Saigon cinnamon, black pepper, Turkish bay leaves, yellow mustard powder, mace, cardamom and saffronThis earthy spice is bittersweet, floral, and curried with herbal notes and warm-citrus flavor.Season meats, soups, and vegetables. Ph: (303) 297-1833 Cook them under a high heat for about 3 minutes on each side. This spice mixture is intended for pork, but it's also great on chicken and lamb. How to Make Pinchitos Morunos (Spanish Pork Kebabs) Step-by-Step . 1805 E 58th St Place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thouroughly. This recipe is one of her tried and tested favourites… and we couldn’t wait to try it either!These little kebabs of moorish influence are served all over Andalucia. Thanks! *Sorry but The Spanish Wok website is no longer available.Such a simple and delicious recipe – I do something similar with lemon and rosemaryTraditionally Moorish should really be interpretted as traditionally Lamb (mutton) and by far my favourite pincho. This recipe was posted some time ago. A traditional spice mix is used to marinade the chicken pieces prior to grilling and you’re on your way to a tasty treat.More commonly made with pork, but I find chicken takes on the flavour of the spice mix far better. We love lamb… though we don’t have it very often.Have spotted your website there – you are welcome to submit it to our FREE business directory. Spread the pinchitos out well on a barbecue or on foil under a grill. Light one chimney full of charcoal. Seal bag and toss to thoroughly coat pork in marinade. Try them with either pork or chicken and see which you prefer. One of our favourite websites is Spanish Wok* – which is run by our new friend Debbie. For marinade, mix in 2 T with 1 T red wine vinegar and 1 T olive oil. Pinchos morunos are a welcome addition of spice and excitement to tapas menus all around Spain. We handcraft our intensely flavored version of this “curry” like mixture by mixing together sea salt, cumin, Spanish sweet paprika, oregano, coriander, garlic, caraway, turmeric, ginger, fenugreek, anise, cayenne, cinnamon, black pepper, bay leaves, yellow mustard, mace, cardamom and Spanish saffron.Great for flavoring meats, soups and vegetables, try using as a sprinkle, rub or marinade. Pinchito is Spanish for kebab or shish kebab. each: cinnamon, ground ginger, allspice, ground clove. Add the chicken chunks, mix well to coat & set aside to marinade (preferably overnight). Brought to Europe in 711 a.d. by North African Arabs, pinchitos are now served in Spain as tapas although more commonly made with pork rather than lamb. Some ideas are lamb-stuffed eggplant, grilled and skewered chicken, Moorish kebabs made with small pork filets, Mediterranean chicken with green olives and Moorish spices, and