Pinchos Morunos

These spicy tidbits are served in Spain as a tapa (appetizer) but we prefer this as a main dish served with couscous and fresh vegetables (red and green peppers, carrots and onions) quickly sautéed in olive oil. Although now considered Spanish, this dish originated with the Moors who invaded Spain in 711 AD.

Marinade:Meat:

½ cup olive oil 4 fl. ounces 125 ml 3 Tbs ground cumin     45 ml 2 Tbs ground coriander     30 ml 1 Tbs sweet paprika     15 ml 1½ tsp cayenne pepper     15 ml 1 tsp ground turmeric (optional)     7.5 ml 1 tsp dried oregano     5 ml 1 tsp salt     5 ml ½ tsp freshly ground pepper     5 ml               2 Tbs minced (pressed) garlic     30 ml ¼ cup chopped fresh flat-leafed parsley ⅓ ounce 10 gm ¼ cup freshly squeezed lemon juice 2 fl. ounces 60 ml

2 lbs Lamb, cut into 1” [2.5 cm] cubes 32 ounces 1 kilo

Garnish:

8   Lemon wedges

Marinade:

In a small frying pan, place the first 8 ingredients and heat over low heat for 3 minutes, until fragrant.
Set aside to cool.
When cool, add the garlic, parsley, and lemon juice.

Marinating the meat:

Place the meat in a zip-lock bag and pour in the marinade.
Leave to marinate overnight in the refrigerator.

Cooking the meat:

Preheat the grill or broiler.
Thread the meat onto skewers.
Grill, turning once, until cooked, about 3-4 minutes per side.

Serving:

Transfer to platter and serve with lemon wedges.

Variations:

The original recipe calls for pork which is a favorite among the Spanish and much cheaper. However, since the recipe is Moorish in origin, the traditional meat would have been lamb. Either makes a delicious dish, so use whichever you prefer or have available.

If you find typographical errors or have any other problems when looking at the site please send the Webmaster e-mail describing the problem and the page involved.

Copyright © 2000-2009 Jim Seavey and Verna Norris

All Rights Reserved