These little kebabs of moorish influence are served all over Andalucia. Commonly served as a tapa as they are on a skewer, but often as a meal with patata fritas (chips to us).
However, I like to make them at home served with saffron rice which is healthier too.
So simple to make at home. A traditional spice mix is used to marinade the chicken pieces prior to grilling and you're on your way to a tasty treat.
More commonly made with pork, but I find chicken takes on the flavour of the spice mix far better. Try them with either pork or chicken and see which you prefer. Some even like lamb versions!
(recipe for 2 people = 3 small skewers each)
1 large chicken breast, cleaned & cut into chunks
2 tbsp pinchitos spice mix (see below)
1 tbsp olive oil
1 tsp sea salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet smoked paprika
1 tsp dried oregano
1 tsp garlic granules
1 tsp turmeric powder
1 tsp ground ginger
1 tsp ground fenugreek
1 tsp cayenne pepper
1/4 tsp cinnamon
1 tsp ground black pepper
1 bay leaf
1/2 tsp dried yellow mustard
pinch of ground spanish saffron
Mix the 2 tbs of spice mixture with olive oil to achieve a paste. Add the chicken chunks, mix well to coat & set aside to marinade (preferably overnight).
Thread pieces chicken onto skewers & grill over BBQ or griddle pan.
Leftover spice mix will keep for several months in an airtight container.
Make a large batch for your next gathering, they won't last long!
Also, great for flavoring meats, soups and vegetables, try using as a sprinkle, rub or marinade.