{"id":642,"date":"2011-10-10T20:59:47","date_gmt":"2011-10-10T17:59:47","guid":{"rendered":"https:\/\/zarada.net\/?p=642"},"modified":"2012-07-21T15:52:17","modified_gmt":"2012-07-21T12:52:17","slug":"pinchos-morunos","status":"publish","type":"post","link":"https:\/\/zarada.net\/?p=642","title":{"rendered":"Pinchos Morunos"},"content":{"rendered":"

\"Pinchos<\/p>\n

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 Although originally made from cubes of lamb and grilled on a skewer, we make them with beef and pan fry to have as a main meal.<\/em><\/p>\n

The next time we have a barbeque or are invited to one, I will try to make this. I\u2019m pretty sure it\u2019ll be a hit!<\/em><\/p>\n

INGREDIENTS<\/strong><\/p>\n

600 gms stewing beef<\/p>\n

For the marinade
<\/strong>
For every 200 gms of meat:
<\/em>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<\/p>\n

For all the meat, add one cap of sherry vinegar
Salt to taste<\/p>\n

DIRECTIONS<\/strong><\/p>\n

Cut the beef into cubes about 2 cm x 2 cm. Mince the garlic.<\/p>\n

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.<\/p>\n

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.<\/p>\n

To grill, put 3 to 4 pieces of the marinated meat on a half skewer.<\/p>\n

Serve with salad, rice or bread as desired.<\/p>\n

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