Pinchitos

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For similar preparations, see Brochette and Mixed Grill.
Pinchitos
Pinchos - fugzu.jpg
"Pinchos Morunos" ready to eat
Alternative names Pinchos morunos
Course Appetiser or main course
Place of origin Spain
Region or state Andalusia and Extremadura
Serving temperature Hot
Main ingredients Pork or Chicken
Variations Beef, chicken, or lamb
Cookbook:Pinchitos  Pinchitos

Pinchitos or Pinchos Morunos is a (believed to be) North African influenced dish typical of the Spanish autonomous communities of Andalusia and Extremadura. It consists of small cubes of meat threaded onto a skewer (Spanish: pincho) which are traditionally cooked over charcoal braziers.

Similar dishes in North Africa or other Muslim majority countries tend to be lamb based, but pork and chicken are the most popular meats for the dish in Spain.

Ingredients and preparation[edit]

Pinchitos are usually made of lean diced pork or chicken meat, marinated with olive oil, and herbs and spices (such as garlic, cumin, thyme, paprika, oregano, turmeric and pepper) and seasoned with salt.

Pinchitos is one of the main meat dishes cooked at Andalusian and Extremaduran barbecues during the summer months. They are normally served with bread, wedges of lemon and wine.

See also[edit]

External links[edit]