Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers

Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers. Photo by TheGrumpyChef



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


  • 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)
  • garlic cloves, peeled and crushed with
  • 1/2 teaspoon salt
  • pinch saffron, infused with
  • tablespoons boiling water
  • tablespoon chopped fresh oregano or teaspoon dried oregano
  • bay leaf, crumbled
  • teaspoons sherry wine vinegar or teaspoons wine vinegar
  • teaspoons olive oil


  • chopped flat leaf parsley (Cilantro) or chopped coriander (Cilantro)


  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.

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