Pinchos Morunos - Andalucian lamb skewers Recipe
Authentic Andalucian Pinchos Morunos - skewers of lamb marinated in a flavoursome mixture of herbs and spices and cooked over charcoal. Perfect as part of a selection of tapas dishes.
-
1hr15
-
20mins
-
0mn
- Lamb neck fillet 200g : 12 whole
- Fine salt : 6 pinch(es)
- Black peppercorns : 6 g
- Fresh thyme : 8 sprig
- Smoked paprika : 1 Tsp
- Saffron thread(s) : 2 pinch(es)
- Dried oregano : 1 Tsp
- Ground cumin : 1 Tsp
- Garlic clove(s) : 3 whole
- Red chilli powder : 0.5 Tsp
-
ETAPE 1
Cut lamb into 2cm pieces. Pick the thyme leaves from the stalks. Peel the garlic. Using a pestle and mortar, combine the thyme, oregano, garlic, salt, cumin, smoked paprika, chilli powder, peppercorns and saffron. Crush until well combined and then place in a large bowl with the bay leaves. Add the lamb to the bowl and mix well, thoroughly coating the meat with the marinade. Cover with clingfilm and leave to marinate in the fridge for at least one hour.
-
ETAPE 2
Once marinated, thread the lamb on to six long skewers. Cook over a BBQ or under the grill for 8-12 minutes, turning occasionally to ensure they cook evenly.
«If you have time, prepare this recipe a day in advance and leave the meat to marinate overnight. This combination of flavours also works well with chicken breast or pork fillet.»
