|This article does not cite any references or sources. (July 2011)|
|Alternative names||Pinchos morunos|
|Course||Appetiser or main course|
|Place of origin||Spain|
|Region or state||Andalusia and Extremadura|
|Main ingredients||Pork or Chicken|
|Variations||Beef, chicken, or lamb|
|16x16px Cookbook:Pinchitos 16x16px Pinchitos|
Pinchitos or Pinchos Morunos is a (believed to be) North African influenced dish typical of the Spanish autonomous communities of Andalusia and Extremadura. It consists of small cubes of meat threaded onto a skewer (Spanish: pincho) which are traditionally cooked over charcoal braziers.
Ingredients and preparation
Pinchitos are usually made of lean diced pork or chicken meat, marinated with olive oil, and herbs and spices (such as garlic, cumin, thyme, paprika, oregano, turmeric and pepper) and seasoned with salt.
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