Pinchitos Morunos de Pollo Recipe (spiced chicken kebabs)
One of our favourite websites is Spanish Wok* – which is run by our friend Debbie. Debbie lives in Southern Spain with her fella, and has a real passion for food (as do we) and especially anything spicy! This recipe is one of her tried and tested favourites… and we couldn’t wait to try it either!
Here is what Debbie has to share:
These little kebabs of moorish influence are served all over Andalucia. Commonly served as a tapa as they are on a skewer, but often as a meal with patata fritas (chips to us).
However, I like to make them at home served with saffron rice which is healthier too.
So simple to make at home. A traditional spice mix is used to marinade the chicken pieces prior to grilling and you’re on your way to a tasty treat.
More commonly made with pork, but I find chicken takes on the flavour of the spice mix far better. Try them with either pork or chicken and see which you prefer. Some even like lamb versions!
(recipe for 2 people = 3 small skewers each)
1 large chicken breast, cleaned & cut into chunks
2 tbsp pinchitos spice mix (see below)
1 tbsp olive oil
1 tsp sea salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet smoked paprika
1 tsp dried oregano
1 tsp garlic granules
1 tsp turmeric powder
1 tsp ground ginger
1 tsp ground fenugreek
1 tsp cayenne pepper
1/4 tsp cinnamon
1 tsp ground black pepper
1 bay leaf
1/2 tsp dried yellow mustard
pinch of ground spanish saffron
Mix the 2 tbs of spice mixture with olive oil to achieve a paste. Add the chicken chunks, mix well to coat & set aside to marinade (preferably overnight).
Thread pieces chicken onto skewers & grill over BBQ or griddle pan.
Leftover spice mix will keep for several months in an airtight container.
Note from Elle: We loved these served with pitta bread and some yoghurt sauce. Simply stir together a teaspoon of chopped mint, one small tub of natural yoghurt, and a squirt of lemon juice.
*Sorry but The Spanish Wok website is no longer available. RIP Debbie
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.
October 24, 2012 @ 12:42 pm
Such a simple and delicious recipe – I do something similar with lemon and rosemary
October 24, 2012 @ 1:01 pm
Ooh – that sounds nice Sue – fresh and tasty!
October 24, 2012 @ 1:41 pm
Traditionally Moorish should really be interpretted as traditionally Lamb (mutton) and by far my favourite pincho. The ready mix you can get from stalls such a outside the cathedral in Granada or on a day trip to Tangier from Algeciras is usually pretty good.
October 24, 2012 @ 1:47 pm
Thanks Christopher! We love lamb… though we don’t have it very often.
Have spotted your website there – you are welcome to submit it to our FREE business directory. Link at the top of the page. Oops… sorry – blonde mment… I see it is in Gibraltar rather than Spain. Hmmm… I think I will add it as an area though, due to the strong business links between the two places, and proximity.
February 2, 2015 @ 1:54 am
I would like to read the Spanish Wok blog, but it seems to be by invitation only. Do you have the email address?
February 2, 2015 @ 2:01 am
Sorry John… it looks like the website has been allowed to lapse, and snapped up by a Chinese owner. This recipe was posted some time ago. I’ll remove the link and add a note above.