Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers

Total Time: 12 hrs 10 mins Preparation Time: 12 hrs Cook Time: 10 mins

Ingredients

• Servings: 4
• 500 g boneless skinless chicken breasts or 500 g lean lamb fillets or 500 g lean lamb fillets
• 8 pre-soaked wooden skewers, about 15cm long, or
• 4 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
• 1 -2 teaspoon sweet smoked paprika (pimenton)
• 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 sherry wine vinegar or 2 teaspoons wine vinegar
• 2 teaspoons olive oil
• chopped flat leaf parsley (cilantro) or chopped coriander (cilantro)

Recipe

• 1 cut the chicken breasts,lamb or lamb into cubes about 1" in size. flatten them slightly with the palm of your hand.
• 2 place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thouroughly.
• 3 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.
• 4 light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow.
• 5 if cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan.
• 6 thread the meat on to the skewers.
• 7 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 lamb and chicken - but pink for lamb).
• 8 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.