Saturday, January 14, 2012

Moorish Style Kebabs (Pinchitos Morunos)

This is a great example of the Moorish influence in Spanish cooking. We cannot forget that Andalusia, whose name comes from the Arabic Al-Andalus, was under Arabic influence for almost 800 years. Spices and citrus were, and continue to be, a great part of their cuisine. This recipe is part of that heritage and it has a blend of spices. You can buy them already mixed or make your own blend.


spices (your own blend or already mixed)
3-4 chicken breasts
1 tablespoon olive oil
basmati rice (we like basmati or jasmine rice because of the taste and aroma)

A blend of spices. If you don't use it all keep it in a can to use later:

1 tablespoon cumin seeds
1 tablespoon oregano
1 tablespoon coriander seeds
1 tablespoon tumeric (it will give the yellow color)
1 tablespoon caraway seeds
1 tablespoon smoked paprika
1 tablespoon cayenne pepper
1-2 cloves
1/2 tablespoon salt

Mix all the spices in a grinder. 

Cut the chicken in small cubes. Put them in a deep bowl and add the olive oil and the spice blend. Mix everything well and let it rest in the refrigerator for 5 hours. When ready, put the skewers in water, making sure that they are soaked really well so they don't burn. Put the chicken cubes on the skewers and then grill the kebabs on an outdoor grill. If you don't have one, then use an indoor grill or griddle. If you use a coal or wood grill, put the chicken skewers when the coals or wood are red. When done, remove them and serve on the skewers over rice. This dish can be served as a tapa with bread or as a main course.

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