Spanish chicken skewers (Pinchitos morunos de pollo): a bar classic to mark a new beginning
I hope you have started this week really well. The weekend just gone (June’s first by the way) has been one of those when you feel the need of eating outside. However, I do not mean in a pub or restaurant, but in your garden if you are lucky to have one. A table under the sun, few cold drinks, good companionship… Are you thinking of the same as me? Yes, it’s barbecue season! Mine was pipping hot last Saturday with a few Cumberland sausages, chicken burgers and halloumi skewers. Marvelous!
As the sun shining strong and summer is just days away you will see a different content here. I am setting aside all warm, filling recipes (such stews) until the temperatures drop again. Now it’s time for those cold, refreshing meals more appropriate for this time of the year. This includes tapas, our sort of national treasure, and I am starting today with this Chicken skewers recipe. Pinchitosmorunos, as they are known in Spain, are simple, easy to cook and absolutely flavourful. Furthermore, they are undoubtedly associated with bars because they appear in every single menu to go alongside with a beer. There is a huge culture built around this delicious meal and some places become really famous because of their pinchitos.
Normally, you will find it made with pork and most bars would refer to it as Carne de pincho (Skewers meat). Nevertheless, from the produce to the spices used in the marinade, everything is subjected to alterations in this recipe. I have used chicken breasts this time and followed the directions of youtuber Recetas de Casa LM. After this, I guarantee you that there will be a new addition to your next barbecue day.
INGREDIENTS (MAKES 4)
Chicken breasts (2)
Olive oil (80 ml)
Garlic cloves (5)
Oregano (1 tbsp)
Fresh parsley (1 tbsp)
Smoked paprika (1 tbsp)
Ground black pepper (1 tbsp)
DIRECTIONS FOR COOKING
Start by the marinade. In a food processor, blend the oil, the garlic and all the spices (except for the salt) until you get a dark, smooth, strong liquid
2. Dice the chicken breasts and marinade them. Cover with cling film and store in the fridge for a couple of hours. If you can, do it for a whole night. The more time in the fridge, the more flavour the meat will absorb.
3. Get the chicken out of the fridge and lightly salt it. Then, make the skewers and grill them with a dash of olive oil.
4. Serve with some fries or bread and enjoy it as a tapa or main.