Pinchitos

From Wikipedia, the free encyclopedia
Jump to: navigation, search
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  Media: Pinchitos

Pinchitos or Pinchos Morunos is a Moorish-derived cuisine 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.

Pinchitos are also extremely popular in Venezuela, due the heavy influence Spain had in Venezuelan cuisine during many years. Pinchitos is one of the main dishes in Venezuelan barbecues, and are eaten almost during all year long. Besides lemon, bread, and wine (or beer, depending on the region), it is served usually with boiled yuca, or, in recent years, with cherry tomatoes. Pinchitos are sold in street food carts all around the country, especially during weekends. In some regions, Pinchitos are called "Pincho Americano" (American Brochette); but the recipe is just the same.

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]