Pinchos Morunos

This is a Spanish tapa which originated from the Moors. Although originally made from cubes of lamb and grilled on a skewer, we make them with beef and pan fry to have as a main meal.

The next time we have a barbeque or are invited to one, I will try to make this. I’m pretty sure it’ll be a hit!

INGREDIENTS

600 gms stewing beef

For the marinade

For every 200 gms of meat:
1 large garlic
3/4 tsp smoked mild paprika or regular paprika
1/4 tsp smoked hot paprika
1/2 tsp oregano flakes
1/4 tsp thyme flakes
1 tbsp olive oil

For all the meat, add one cap of sherry vinegar
Salt to taste

DIRECTIONS

Cut the beef into cubes about 2 cm x 2 cm. Mince the garlic.

In a bowl, prepare the marinade by mixing all the marinade ingredients. Rub into the meat until well covered, place inside a ziploc bag and leave to marinade overnight. It may even be frozen until needed.

To pan fry, drizzle a little olive oil in a heavy pan and when hot, fry in small batches over high heat for around 2 minutes per batch.

To grill, put 3 to 4 pieces of the marinated meat on a half skewer.

Serve with salad, rice or bread as desired.