Andalusian-Style Marinated Chicken “Pinchos Morunos”
Our Chef Rosalía tells us: “Pinchos morunos remind me of my childhood. Those reddish cubes of meat are a classic in many regions of Spain. You could find them in every bar and especially at local village fairs. The recipe originally comes from North Africa, as the name suggests, and when they’re done properly, they’re absolutely delicious.”
At Tablao de Carmen, we serve it in traditional clay dishes or classic bar-style trays, generously seasoned with parsley and accompanied by fresh lemon wedges to squeeze over just before taking the first bite.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Marinating time: 24 hours
Servings
4 servings
Ingredients
- 1 kg chicken breast
- 1 tablespoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1 tablespoon hot paprika
- 4 tablespoons Ras El Hanout
- 20 ml extra virgin olive oil
- Fresh chopped parsley
- 4 slices of fresh lemon
Utensils
- Cutting board
- Kitchen knife
- Marinating tray or dish
- Frying pan
- Spatula or slotted spoon
Step-by-step Instructions
- Cut the chicken breast into fairly large cubes so they remain juicy.
- Place the cubed chicken in a bowl and add all the remaining ingredients (except the lemon).
- Mix everything thoroughly so the flavors are fully absorbed into the meat. Let it marinate for 24 hours.
- The next day, sauté the chicken in a frying pan over high heat. Once golden brown, it is ready to serve.
- Add freshly chopped parsley and a squeeze of lemon juice.
Personal Tips or Variations
Pinchos morunos can also be made with pork, lamb, or beef. You can add raw vegetables such as zucchini, green or red peppers, and onion.
Ideal Consumption Moments
According to Rosalía: “They are usually enjoyed with a good sangria or a cold beer. It’s the perfect tapa in any Andalusian bar and a must at Tablao, especially in our Tapas Menu.”
Our Andalusian chef insists: “For me, a pincho moruno should always be served with a good slice of fresh bread, plenty of lemon juice, and never without freshly chopped parsley or even cilantro.”
Rosalía Cantero
Tablao de Carmen’s Chef
