Pinchos Morunos, or Moorish skewers, are from an era when the Moors occupied Spain and to this day are still a popular tapa enjoyed throughout Spain, particularly in Andalusia in the south. One of the many things the Moors brought with them when they invaded Spain were spices and aromatic herbs, and it is the delicious spice mix used for the marinade, that is the secret to pinchitos’ popularity. It works equally well with pork, chicken or lamb, giving the meat an exotic, earthy flavour.
These skewers make great finger food for entertaining and although usually grilled outside over charcoal or wood, work equally well cooked on a griddle or plancha (flat-topped metal plate) indoors. We prepared our skewers on rosemary sticks to infuse the meat with even more flavour but obviously you can also just use metal skewers instead. Serve them together with a nice salad, maybe a Red Onion Salsa and some Spinach Crisps if you really want to treat your tastebuds.Print
Chicken Pinchitos with Mixed Spices
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 minutes
- Cuisine: Meat
- 500g chicken breast – cubed
- 1 lemon
- 2 tbsp pinchito spice mix (see below)
- 12 cherry tomatoes
- 1 red bell pepper
- 1 small courguette
- olive oil
Pinchito Spice Mix
- 50g salt
- 15g garlic powder
- 12g turmeric
- 10g dried oregano
- 5g caraway
- 5g coriander seeds
- 5g cumin
- 5g black pepper
- 4 garlic cloves
- 3 chillies or dried cayenne peppers
- 2g anise
- First make your spice mix. Mix together all the spices listed above using either a pestle and mortar or a food processor.
- Then cube the chicken breast and place in a large mixing bowl together with the juice of the lemon and 2 tbsp of your spice mix. Mix well and put to one side and leave for 30 minutes to marinate.
- Cut your pepper into rough squares and slice strips of courgette using a vegetable peeler or mandolin if you have one.
- Next assemble your skewers. Using metal skewers or rosemary sticks, as we have here, thread the courgette strips, pepper squares and cherry tomatoes in between the pieces of chicken.
- Then grill for around 15-20 minutes, turning regularly, until cooked. You can always cut into a piece of chicken to check whether it’s done.
- We served these together with some spinach crisps and xamfaina chutney, but you can always substitute this for your favourite salsa or chutney.
Tip: If barbecuing, there is a possibility the meat can dry out if left over the flames too long. The secret to keeping it moist and succulent is to brine the meat before hand.