Spanish skewers: chicken with pinchito spices recipe

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Spanish skewers: chicken with pinchito spices recipe

These tapas skewers originate from the time when Spain was occupied by the Moors. The meat is marinaded in a mix of spices before grilling. The Foodies Larder recommend that you brine the meat if you fancy chucking these on a barbecue instead of an oven grill, as the flames can cause the meat to become very dry otherwise. This recipe suggests to serve the pinchitos with xamfaina chutney but you can use another chutney or salsa if you prefer. Likewise, the spinach leaf crisps could be substituted for another snack.

Details

  • Cuisine: Spanish
  • Recipe Type: Snack
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 20 mins
  • Serves: 4

Ingredients

For the skewers

  • 500 g chicken breast, cubed
  • 12 cherry tomatoes
  • 1 red bell pepper, cut into rough squares
  • 1 courgette, cut into strips
  • 1 dash olive oil
  • 1 handful rosemary sticks or metal skewers
  • 1 lemon, juice only

To serve

  • 1 dollop of xamfaina chutney
  • 1 handful spinach leaf crisps

For the pinchito spice mix

  • 50 g salt
  • 15 g garlic powder
  • 12 g turmeric
  • 10 g dried oregano
  • 5 g caraway
  • 5 g coriander seeds
  • 5 g cumin
  • 5 g black pepper
  • 4 g garlic cloves
  • 3 chillies or dried cayenne peppers
  • 2 g anise

Step-by-step

  1. Combine all the spices listed in the ingredients together using a pestle and mortar or a food processor. This makes your pinchito spice mix. There will be more than you need here, so you keep some for another time.
  2. Place the cubed chicken into a large mixing bowl together with the lemon juice and 2 tablespoons of the pinchito spices. Mix well and then put to one side and leave for 30 minutes to marinate.
  3. Next assemble your skewers. Using metal skewers or rosemary sticks, thread the courgette strips, pepper squares and cherry tomatoes in between the pieces of chicken.
  4. Rub the olive oil onto the grill. Grill the skewers for around 15-20 minutes, turning regularly, until cooked.
  5. Serve with some spinach leaf crisps and xamfaina chutney – or an alternative of your choice.

This recipe comes courtesy of The Foodies Larder

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