Andalusian Pinchitos


1 # skinless chicken breast, lamb or pork
1⁄2 teaspoon coriander seed, roughly ground
1⁄2 teaspoon cumin seed, roughly ground
1⁄2 teaspoon fennel seed, roughly ground
1 -2 teaspoon smoked Spanish paprika
2 garlic cloves, peeled and crushed with
1⁄2 teaspoon 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 wine vinegar
2 teaspoons olive oil
chopped flat leaf parsley or cilantro



Lightly toast whole spices.  Put into mortar and pestle, pound into a coarse powder.  Or use ground spices instead.

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 thoroughly.
Then add the olive oil – mix again thoroughly, cover with cling film and leave in the fridge for
between 2 & 12 hours, so the flavors mingle and marinade into the meat.
Thread the meat on to the skewers.  I like threading meat onto two skewers.  It keeps meat from twisting while grilling.
Grill for about 5 minutes on each side, or until the outside is charred and the inside is still juicy
but cooked.
Season well with salt and pepper and sprinkle with chopped flat leaf parsley or fresh

Serving Size: 1 (141) g
Servings Per Recipe: 4
Calories: 169.6
Calories from Fat 51 g 30 %
Total Fat 5.7 g 8 %
Saturated Fat 1.1 g 5 %
Cholesterol 80 mg 26 %
Sodium 437.5 mg 18 %
Total Carbohydrate 1.4 g 0 %
Dietary Fiber 0.6 g 2 %
Sugars 0.1 g 0 %
Protein 26.9 g 53 %


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