Pinchos Morunos – Meat Skewers, Spanish Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 1 min |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g lamb or pork or chicken, slihtly mixed
- 1 onion (s)
- 1 lemon (s), untreated, the juice and some zest it
- 2 teaspoons coriander
- 1 tablespoon spice mixture (Ras-el-Hanout)
- 2 cloves garlic
- some stalks parsley, frozen or fresh
- 8 tablespoon olive oil
- a bit salt
Print Recipe
Pin Recipe Instructions
- Put the coriander seeds, the finely chopped parsley, the garlic cloves, lemon juice (and some zest), ras el hanout, salt and olive oil in a mortar. These ingredients are ground and mixed well.
- In a bowl, pour the marinade over the pieces of meat (about 2 X 2 cm) and add the onions. Mix everything well - massage the marinade into the meat. Cover the bowl well and put in the fridge for about 24 hours.
- The next day, stick the meat on wooden skewers and fry on all sides in a pan or on the plancha over medium heat without fat. The time depends on the quality of the meat. The skewers are of course also ideal for grilling.
- You can also add about 1 teaspoon of paprika powder to the marinade, but be careful, it quickly becomes bitter when frying. I leave it out.
- Suitable as a starter, main course or tapa, side dish: baguette
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