Pinchitos
| Pinchitos | |
|---|---|
| Appetiser or main course | |
 "Pinchos Morunos" ready to eat | |
| Alternative name(s): | |
| Pinchos morunos | |
| Place of origin: | |
| Spain | |
| Region or state: | |
| Andalusia and Extremadura | |
| Serving temperature: | |
| Hot | |
| Main ingredient(s): | |
| Pork or Chicken | |
| Variations: | |
| Beef, chicken, or lamb | |
| Recipes at Wikibooks: | |
 Pinchitos | |
| Media at Wikimedia Commons: | |
 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
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
- Brochette
- Anticuchos (Peru)
- Mixed grill
- Satay (Indonesia)
- Yakitori (Japan)
- Chuanr (China)
- Espetada (Portugal)
- Frigărui (Romania)
- Souvlaki (Greece)
External links
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