Pinchos (Spanish Kebabs/Tapas - Pork, Lamb, Prawns or Chicken) Recipe

Name: Pinchos (Spanish Kebabs/Tapas - Pork, Lamb, Prawns or Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chopped onions; 4 large garlic cloves, chopped; 1 tablespoon spanish sweet smoked paprika; ½ teaspoon spanish hot smoked paprika or ¼ teaspoon cayenne; coarse salt (kosher or sea); 1 teaspoon dried oregano; 1 teaspoon black peppercorns; 2 teaspoons dried thyme; 1 teaspoon ground cumin; ⅛ teaspoon ground cinnamon; 1 bay leaf, crumbled; 2 tablespoons white wine vinegar (good quality); 2 tablespoons dry white wine (optional); 3 tablespoons olive oil, plus more for brushing the kebabs; 1 12 lbs pork shoulder or 1 12 lbs pork tenderloin or 1 12 lbs leg of lamb or 1 12 lbs chicken breasts or 1 12 lbs prawns

Servings: persons

2 tablespoons chopped onions
4 large garlic cloves, chopped
1 tablespoon spanish sweet smoked paprika
½ teaspoon spanish hot smoked paprika or ¼ teaspoon cayenne
coarse salt (kosher or sea)
1 teaspoon dried oregano
1 teaspoon black peppercorns
2 teaspoons dried thyme
1 teaspoon ground cumin
⅛ teaspoon ground cinnamon
1 bay leaf, crumbled
2 tablespoons white wine vinegar (good quality)
2 tablespoons dry white wine (optional)
3 tablespoons olive oil, plus more for brushing the kebabs
1 12 lbs pork shoulder or 1 12 lbs pork tenderloin or 1 12 lbs leg of lamb or 1 12 lbs chicken breasts or 1 12 lbs prawns

1
Place the onion, garlic, sweet and hot paprikas, 2 tsp of the salt, the oregano, peppercorns, thyme, cumin, cinnamon, bay leaf, vinegar, wine (if using) and olive oil in a mini food processor and process to a paste.
2
Place the pork in a bowl and rub a little salt on it.
3
Scrape the marinade into the bowl with the meat and toss to combine thoroughly.
4
Cover the bowl and refrigerate the pork for 4-6 hours, tossing a few times.
5
Let the meat come to room temperature before grilling.
6
Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat.
7
When ready to cook, thread the meat onto the skewers and brush it with a little olive oil.
8
Cook the meat, brushing with olive oil and turning once, until it is just cooked through, 5-7 minutes.
9
(If you are cooking lamb and would like it medium-rare, dont cook it quite so long).
10
Serve the kebabs at once.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons chopped onions, 4 large garlic cloves, chopped, 1 tablespoon spanish sweet smoked paprika, ½ teaspoon spanish hot smoked paprika or ¼ teaspoon cayenne, and more.

Yes, Pinchos (Spanish Kebabs/Tapas - Pork, Lamb, Prawns or Chicken) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pinchos (Spanish Kebabs/Tapas - Pork, Lamb, Prawns or Chicken)

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