Stranger Foods

Photograph of Pinchos morunos with mojo picon.

SpanishPinchos morunos with mojo picon

Serves 4 | Prep 15 mins | Cook 45 mins

The name of this popular Spanish tapas dish translates as 'Moorish skewers', and they're particularly popular in Andalusia, the region closest to neighbouring Morocco. You can see the influence of the Moors (the North African colonisers of Spain for several centuries), in the use of cumin and chilli in the slightly spicy seasoning of these skewers and the mojo picon sauce on the side, but the use or pork and garlic allioli roots them very much in modern Spain.

Source: The Spicery

Ingredients

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Imperial

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500 g diced pork or chicken (thighs are best)
1 red pepper
4 cloves garlic, 2 finely grated or crushed, 2 left whole in their skins
1 lemon
1 tbsp vinegar (white wine or cider vinegar is best)
150 g mayonnaise
90 ml extra virgin olive oil
Chips and salad, to serve

Pinchos morunos blend

3 tsp smoked paprika
½ tsp chilli powder
1 tsp ground cumin
1 tbsp finely chopped herbs

Instructions

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Preheat the grill or light the BBQ now.
Mix the pork or chicken with 2 tbsp of the pinchos morunos blend, the juice of ½ the lemon, 3 tbsp extra virgin olive oil and ½ tsp salt. Leave to marinate.
Grill the pepper and the whole garlic for , turning frequently, or until the garlic skin is burnt and crisp and the flesh is soft. Remove the garlic then grill the pepper for a further , turning frequently, or until the skin is blackened all over and flesh is soft. Leave to cool.
To make the allioli mix the mayonnaise with the grated garlic and a pinch of salt. Leave that to one side.
Cook the chips now.
To make the mojo picon, peel and roughly chop the grilled garlic and pepper (discarding the seeds and skin), then blend with 50 ml water, the vinegar, remaining 3 tbsp extra virgin olive oil, remaining pinchos morunos blend and ½ tsp salt to a smooth sauce (adding an extra splash of water if necessary). Leave to one side.
Threat the marinated pork or chicken onto 4 skewers then grill in a foil lined tray (or directly on the grill if using a BBQ) on a high heat for , turning frequently, until cooked through and charred around the edges.
Serve the pinchos morunos with the chips, salad, mojo picon and allioli on the side with the remaining ½ lemon cut into wedges to squeeze over at the table.

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