Pinchos Morunos are a popular tapas dish in Southern Spain, whose food has been heavily influenced by the Moors of Northern Africa.
In fact, Pinchos Morunos literally translates as Moorish skewers. They are traditionally made with lamb or pork, although here I've chosen to make them with chicken thighs.
Garlic, paprika, cumin and olive oil are at the core of this dish. I've also added oregano and a little thyme, but have omitted coriander, turmeric and saffron which are included in some recipes.
There's also an acidic element to the marinade, which is often lemon juice, but I've opted for sherry vinegar because I love the extra layer of flavour that it brings.
I've cooked them on the griddle but they'd be perfect on the BBQ too!
Serves 4
450g chicken thigh
2 cloves of garlic
2 teaspoons of ground cumin
1 teaspoon of sweet smoked paprika
1 teaspoon of paprika
1-2 teaspoons of oregano
½ teaspoon of thyme
2 tablespoons of extra virgin olive oil
½ tablespoon of sherry vinegar
Seasoning
- Cut the chicken thighs into chunks (see 2nd image).
- Peel and grate the garlic.
- Place the chicken thigh chunks in a Tupperware or sealable container and add all of the remaining ingredients.
- Mix well to combine.
- Cover and place in the fridge for a couple of hours or more (if time allows) to let the flavours develop.
- Heat a BBQ or griddle pan, and when the pan or BBQ is hot, add the skewers. Cook for 10-15 minutes until the thighs are cooked through, turning 3-4 times whilst cooking. Note the internal temperature of the chicken should reach 74 °C (165 °F).
