Spanish Pinchitos (Marinated Meat Skewers) Married with Malbec

April Recipe of the Month
Spanish Meat Skewers (Pinchitos)

Paired with
Cigar Box 2018 Malbec . Mendoza, Argentina

Ingredients (serves 2)
500 g boneless skinless chicken breasts (or lamb or pork)
8 pre-soaked wooden skewers, about 15cm long
Or 4 metal skewers, about 25cm long

Marinade
1⁄2 teaspoon coriander seed, roughly ground
1⁄2 teaspoon cumin seed, roughly ground
1⁄2 teaspoon fennel seed, roughly ground
teaspoon sweet smoked paprika (Pimenton)
garlic cloves, peeled and crushed
teaspoon salt
pinch saffron, infused with a tablespoon of boiling water
tablespoon chopped fresh oregano
dried oregano
bayleaf, crumbled
2 teaspoons sherry wine vinegar
or 2 teaspoons wine vinegar
teaspoons olive oil
chopped flat leaf parsley or chopped coriander

Method
Cut the chicken breasts,lamb or pork into cubes 2.5cms in size. Flatten them slightly with the palm of your hand. Place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thouroughly. Then add the olive oil - mix again thoroughly, cover with cling film and leave in the fridge for between 2 & 12 hours, so the flavours mingle and marinade into the meat.

Light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow. If cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan. Thread the meat on to the skewers.

Grill for about 5 minutes on each side, or until the outside is charred and the inside is still juicy but cooked. (NOT pink for pork and chicken - but pink for lamb).