Pinchitos

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There is not a bar in Spain that does not serve these delicious morsels as a tapa.My friend Carmen makes these with chicken, pork and beef.All are very good, but I would have to say my favorite is pork.The spices to make Pinchitos are sold all over Spain, however, it is harder to find this spice packets here in the United States.My favorite are the ones with safron in the ingredients.To me they have the most flavor.My least favorite are the ones with curry powder, it is a spice a lot less expensive than safron.Perhaps that is why some use it, to save money.So if you find a spice packet for pinchitos, try it.If not, you can blend your own spices and make your own authenitc Pinchitos at home.

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Pinchitos

Ingredients:

1 teaspoon saffron threads

2 tablespoons hot water

1 lb boneless skinless chicken breast

2 garlic cloves minced fine

2 teaspoons salt

1 teaspoon Spanish smoked paprika

1/4 teaspoon oregano

3 tablespoons olive oil

1 tablespoon lemon juice.

Directions:

In a small bowl combine the saffron and water. Allow to seep until the saffron threads have dissolved.

In a large Ziploc bag, add saffron liquid, garlic salt, paprika, oregano, oil and lemon.

Seal bag and smoosh to combine ingredients. Yes smoosh is a technical term.

Add chicken and allow to marinade at least 6, overnight is best.

If using bamboo skewers allow to soak in water for at least 30 minutes.

Heat your grill to medium or set your oven to broil.

Grill or broil skewers 3 minutes per side or until middle is no longer pink

Peace be with you,

Veronica

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8 Responses to “Pinchitos”

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    Debra Eliot — July 22, 2012 at 9:10 am

    Our grill is screaming for these! :) (Maybe we can use it again after the burn ban is lifted!) I do like curry so I might try that too, but I will certainly take your word for how good the saffron ones are. :)

    Reply

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    Ellen B Cookery — July 22, 2012 at 11:09 am

    I can’t wait to try this. I’ve got all the ingredients, including the saffron. I’m making my own.

    Reply

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    Hester @ Alchemy in the Kitchen — July 22, 2012 at 2:27 pm

    Veronica, lovely tasty tapas and I love your styling n photo.

    Reply

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    Linda A. Thompson Ditch — July 22, 2012 at 2:43 pm

    I love this style of dining. Thanks for the recipe.

    Reply

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    Yumgoggle — July 23, 2012 at 2:59 pm

    Can’t wait to try these in my kitchen…Will Saffron powder be okay too? I’d try different meat versions. I’ll let you know which ones I love best. =)You have a really great site, Veronica!
    Myfudo here…Normally we’d never put a shameless plug back to us, but we just launched our new site and we would love for you to be a part of it. I’d love to share our newest launch with you, I hope you don’t mind? Now that we are getting a new look…Myfudo is moving to a new domain http://www.yumgoggle.com This has been a project we have been working on for almost a year now. We just launched our new gallery submission site, and we are just thrilled. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it’s free) http://www.yumgoggle.com/gallery
    We look forward to seeing your wonderful pictures, as always.
    p.s. We are hosting a Kitchen Aid Mixer Giveaway to celebrate our new Yumgoggle site, we hope you’ll participate =)
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    Reply

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    michelle — July 24, 2012 at 1:10 am

    These look perfect, great with an aioli dipping sauce, too! Subscribed so that even without Buzz, I won’t miss a post!

    Reply

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    Debs @ The Spanish Wok — July 24, 2012 at 12:54 pm

    Hi Veronica, we love pinchitos. Although we live in Spain, we prefer my homemade version. It’s totally different recipe to you but please feel free to try it out; I’d be interested to know what you think.

    Chicken or Pork Pinchitos and spice mix

    BTW some establishments actually offer quite disgusting ones, not authentic at all but cheap bought in frozen ones , yes really.

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    Foodie Stuntman — July 24, 2012 at 5:29 pm

    Hmmm…not familiar with this so thank you for sharing.

    Reply

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