PINCHOS (SPANISH KEBABS/TAPAS – PORK, LAMB, PRAWNS OR CHICKEN …
Time does not include 6-8 hours marination. recettes maquereaux au four recettes.
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 8 tapas
|2 tablespoons chopped onions|
|4 large garlic cloves, chopped|
|1 tablespoon spanish sweet smoked paprika|
|1/2 teaspoon spanish hot smoked paprika or 1/4 teaspoon cayenne|
|coarse salt (kosher or sea)|
|1 teaspoon dried oregano|
|1 teaspoon black peppercorns|
|2 teaspoons dried thyme|
|1 teaspoon ground cumin|
|1/8 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 1/2 lbs chicken breasts or 1 1/2 lbs prawns|
- 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.
- Place the pork in a bowl and rub a little salt on it. Scrape the marinade into the bowl with the meat and toss to combine thoroughly.
- Cover the bowl and refrigerate the pork for 4-6 hours, tossing a few times. Let the meat come to room temperature before grilling.
- Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat.
- When ready to cook, thread the meat onto the skewers and brush it with a little olive oil.
- Cook the meat, brushing with olive oil and turning once, until it is just cooked through, 5-7 minutes. (If you are cooking lamb and would like it medium-rare, don’t cook it quite so long). Serve the kebabs at once.
Calories 255.3, FatContent 20.6, SaturatedFatContent 6, CholesterolContent 60.4, SodiumContent 57.2, CarbohydrateContent 2.1, FiberContent 0.8, SugarContent 0.2, ProteinContent 15
SPANISH SKEWERS RECIPE | BBC GOOD FOOD
Provided by: Justine Pattison
Categories: Buffet, Canapes
Total time: 50 minutes
Prep time: 20 minutes
Cook time: 30 minutes
Yield: Makes 24
|200g waxy potatoes , such as Charlotte, peeled and cut into 24 x 2cm/3/4in chunks|
|1 tbsp mild olive oil or sunflower oil|
|2 tsp finely chopped fresh rosemary or 1/2 tsp dried rosemary|
|1 large red pepper , deseeded and cut into 24 x 2cm/3/4in chunks|
|1 large yellow pepper , deseeded and cut into 24 x 2cm/3/4in chunks|
|200g cooking chorizo , cut into 24 pieces|
|200g half-fat crème fraîche|
|1 garlic clove , crushed|
|½ small pack flat-leaf parsley , finely chopped|
|24 short bamboo skewers|
- Heat oven to 200C/180C fan/gas 6. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.
- Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.
- Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.
- When ready to serve, heat oven to 200C/180C fan/gas 6. Bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.
Calories 54 calories, FatContent 4 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.1 milligram of sodium
SPANISH PORK SKEWERS RECIPE – NYT COOKING
Provided by: David Tanis
Total time: 20 minutes
Yield: 12 small skewers
|1 1/2 pounds pork tenderloin, in half-inch slices|
|2 teaspoons cumin seeds, lightly toasted and ground|
|2 teaspoons coriander seeds, lightly toasted and ground|
|1/2 teaspoon pimentón, sweet or hot|
|1/2 teaspoon dried oregano|
|2 garlic cloves|
|2 tablespoons olive oil|
- Thread the pork onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
- Sprinkle the skewers with the cumin, coriander, pimentón and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and drizzle over the meat. Rub the seasoning in with your fingers. The skewers can be refrigerated until ready to cook, up to several hours.
- Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side, until nicely browned. Serve hot, with lemon wedges.
@context http//schema.org, Calories 92, UnsaturatedFatContent 3 grams, CarbohydrateContent 1 gram, FatContent 4 grams, FiberContent 0 grams, ProteinContent 12 grams, SaturatedFatContent 1 gram, SodiumContent 142 milligrams, SugarContent 0 grams, TransFatContent 0 grams
SPANISH-STYLE PORK KABOBS | PORK RECIPES | WEBER GRILLS
Provided by: Jamie Purviance
Total time: 8 hours 25 minutes
Prep time: 15 minutes
Cook time: 8 hours 10 minutes
Yield: 6 to 8 servings
|⅓ cup/8 grams finely chopped fresh Italian parsley leaves and tender stems|
|¼ cup/60 milliliters extra-virgin olive oil|
|2 tablespoons minced red onion|
|1 tablespoon sherry vinegar|
|1 tablespoon smoked paprika|
|2 teaspoons ground cumin|
|2 teaspoons minced garlic|
|¼ teaspoon ground cayenne pepper|
|2 pork tenderloins, each about 1 pound, trimmed of silver skin and any excess fat, cut into 1¼-inch cubes|
|2 large bell peppers, 1 red and 1 green, cut into 1¼-inch squares|
- Whisk the marinade ingredients, including ½ teaspoon salt. Put the pork cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 8 hours, turning occasionally.
- If using bamboo skewers, soak them in water for at least 30 minutes.
- Prepare the grill for direct cooking over high heat (450° to 550°F).
- Remove the pork from the bag and discard the marinade. Thread the pork cubes and bell pepper squares alternately onto skewers.
- Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, until the pork is barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and season with salt. Serve warm.
PINCHOS MORUNOS (MOORISH KEBABS) WITH MOJO PICÓN
Provided by: Omar Allibhoy
Total time: 15 minutes
Prep time: 10 minutes
Cook time: 5 minutes
Yield: Serves 4
Trim the pork fillet of any excess fat and then cut into 2cm cubes. Place the meat in a large mixing bowl and add the pimentón, cumin, some black pepper, oregano, thyme and garlic. Mix well, drizzle over the olive oil and leave to marinate for at least an hour, but anything up to 2 days is fine.
Meanwhile, make the mojo picón. Start by frying the bread in a little olive oil, drain on kitchen paper and tear into pieces. Using a pestle and mortar, mash together the garlic, cayenne chillies, cumin seeds, pimentón, fried bread, vinegar and salt until you have a smooth paste. You could also use a food processor for this bit. Start adding the olive oil in a thin drizzle while you are still mixing.
When you are ready to cook the pinchos, thread the meat on to skewers (if you are using wooden skewers it’s a good idea to soak them in water for 30 minutes to stop them burning). Pinchos morunos can be cooked over charcoal (the best way, in my opinion), under a hot grill or in a griddle pan over a very high heat. Cook for about 2 minutes on each side – you want them to be cooked through but still juicy on the inside. Season with salt and pepper and serve with the mojo picón.
Note: if you want to make these with chicken, use the thigh. If you are using beef use the skirt of flank and if you want to make lamb skewers use the leg.