Friday, December 6, 2013

Andalucian Pinchitos- Spanish Saffron Skewers

I've been wanting to make more Spanish food, and came across a recipe for these a while ago.  They were popular in the region of Spain I used to live in.  My mom remembers eating them at restaurants.  They are also popular Feria (fair) food.  The reipe can be made with pork or lamb, or chicken, which is what I chose to use.  We had this with saffron rice and some kind of veggie- can't remember now!  :)  I think I will make these for our next Tapas night.  
Andalucian Pinchitos- Spanish Saffron Skewers
adapted from Food

Meat Skewers:
500 g boneless skinless chicken breasts or 500 g lean lamb fillets or 500 g lean pork fillets
8 pre-soaked wooden skewers, about 15cm long, OR
5-10 metal skewers, about 25cm long

1/2 teaspoon coriander seed, roughly ground
1/2 teaspoon cumin seed, roughly ground
1/2 teaspoon fennel seed, roughly ground
2 teaspoon sweet smoked paprika
2 garlic cloves, peeled and crushed with
1/2 teaspoon coarse salt
1 pinch saffron, infused with
2 tablespoons boiling water
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 bay leaf, crumbled
2 teaspoons sherry wine vinegar or 2 teaspoons wine vinegar
2 teaspoons olive oil

chopped flat leaf parsley or chopped coriander (Cilantro)

1.  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.
2.  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.

3.  Light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow.  Or, pre-heat your gas grill.  (If cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan.)

4.  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 (if needed) 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, optional.  (We served with Saffron rice and a veggie.)
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