Pollo Moruno With Grilled Vegetables Spanish Chicken Skewers Recipes

PINCHOS MORUNOS (SPANISH PORK SKEWERS)

Steps:

• Trim the pork loin of excess fat and then cut into 1.5 inch cubes and put into a large freezer bag
• Mix all spices, olive oil and lemon juice in a bowl and then pour over the pork cubes
• Seal the bag and toss the spice mixture with the pork, then marinate in the fridge overnight (or a minimum of 2 hours)
• Remove the marinated pork cubes and place on metal skewers with a little bit of space between each cube
• Grill on a high heat until browned on the outside but just cooked through (don't overcook or they'll be dry!)
• Rest the skewers for five minutes and serve with lemon wedges

POLLO MORUNO WITH GRILLED VEGETABLES (SPANISH CHICKEN SKEWERS)

Steps:

• Place the chicken breasts in a bowl. Combine the rest of the marinade ingredients. Mix very well. Coat the chicken thoroughly. If you find that the marinade is too thick you can add the water.
• Cover and marinate a minimum of 3 hours.
• Place the chicken breasts on a very hot grill. Grill the chicken for 4 to 5 minutes per side. Slice chicken into large bite size pieces.
• Cut red pepper and zucchini into large bite size pieces. Toss vegetables with garlic, oil, herbs, salt and pepper. Grill vegetables for about 2 minutes on each side.
• Alternately skewer chicken with vegetables. Finish cooking skewered chicken and vegetables for a few minutes until chicken is cooked through.

ANDALUCIAN PINCHITOS MORUNOS - MOORISH SAFFRON MEAT SKEWERS

Steps:

• Cut the chicken breasts,lamb or pork into cubes about 1" in size. Flatten them slightly with the palm of your hand.
• Place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thouroughly.
• Then add the olive oil - mix again thoroughly, cover with cling film and leave in the fridge for between 2 & 12 hours, so the flavours mingle and marinade into the meat.
• Light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow.
• If cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan.
• Thread the meat on to the skewers.
• Grill for about 5 minutes on each side, or until the outside is charred and the inside is still juicy but cooked. (NOT pink for pork and chicken - but pink for lamb).
• Season well with salt and pepper and sprinkle with chopped flat leaf parsley or fresh coriander (Cilantro), serve with a selection of salads, flat breads, pickles and Sherry vinegar dressing.

GRILLED CHICKEN SKEWERS (ANTICUCHOS DE POLLO)

Steps:

• Mash the garlic with a mortar and pestle or garlic press. Add a little water if necessary to make a paste. Make the marinade in a bowl, mixing the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoons cumin, 1 tbsp salt, and 2 teaspoons black pepper.
• Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate the chicken at least one hour or overnight in the refrigerator for best flavor.
• Peel the onion and cut into 1 inch wedges. Remove the seeds and the white part of the bell pepper and cut into 1 inch chunks. Place the chicken and vegetable pieces on the wooden skewers, alternating them.
• Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar and a pinch of cumin.
• Prepare the grill and grill chicken skewers for 5 minutes on each side. Baste several times during cooking.
• Check doneness by cutting into a piece of chicken. If still pink on the inside, continue to grill checking frequently. Do not overcook.
• Remove from the grill and serve with rice and grilled corn on the cob.

SPANISH CHICKEN SKEWERS

Steps:

• Add smashed garlic to a resealable plastic container. Sprinkle salt on top of garlic. Combine lemon juice, paprika, coriander, and cumin and pour on top of garlic. Add chicken pieces, close container, and shake well. Refrigerate overnight.
• Meanwhile, place wooden skewers in a container filled with water and soak at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Thread chicken onto skewers. Turn chicken skewers in marinade.
• Grill chicken skewers until chicken is no longer pink in the center and juices run clear, about 4 minutes per side. Serve hot or cold.