Pinchitos Morunos

Name: Pinchitos Morunos (Chargrilled Moorish Lamb Skewers)
Yield: Tapas 12, Media Ración 6, Ración 4
Cuisine: Spain
Ingredients: 60 ml (2 fl oz/¼ cup) fino sherry, extra; 1 teaspoon freshly grated nutmeg; 60 ml (2 fl oz/¼ cup) olive oil; 1 teaspoon Spanish sweet smoked paprika, extra; ½ teaspoon cayenne pepper, extra; ½ lemon; 1 small handful curly parsley, chopped; 1 teaspoon fine sea salt; 1 teaspoon ground turmeric; ½ teaspoon cayenne pepper; 2 tablespoons freshly ground cumin (see page 32); 1 tablespoon Spanish sweet smoked paprika; 1 kg (2 lb 4 oz) lamb leg meat, boned and sinew removed, cut into 1.5 cm (⅝ inch) cubes; 2 garlic cloves, finely chopped; 125 ml (4 fl oz/½ cup) fino sherry

Chargrilled Moorish Lamb Skewers

Preparation info

Tapas
12

Difficulty
Easy

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

About

These lamb skewers have been marinated in a mix of crisp sherry, herbs and some of the spices introduced to Spain during the Moorish occupation. The fino sherry cuts through the fattiness of the lamb and the spices accentuate the smokiness of the chargrilling.

Chargrilling adds a flavour unsurpassed by any cooking done with gas or electricity. The food takes on the smoky flavour of the wood. To chargrill, make a decent-sized fire of hardwood then let the fire die down and cook the m