Pinchos Spanish Kebabs Tapas Pork Lamb Prawns or Chicken
Bring a taste of Spain to your table with Pinchos, a vibrant and flavorful Spanish kebab recipe featuring your choice of pork, lamb, prawns, or chicken. Perfect as a tapas dish or crowd-pleasing appetizer, these skewers are marinated in an aromatic blend of garlic, paprika, cumin, coriander, oregano, cayenne, and fresh lemon juice, delivering a smoky-sweet kick with every bite. Quick to prepare and grill, Pinchos offer a versatile dining experience—ideal for summer barbecues or cozy indoor gatherings. Pair them with a zesty dipping sauce or a squeeze of lemon for an authentic touch. SEO Keywords: Pinchos recipe, Spanish kebabs, tapas dish, marinated skewers, pork, lamb, prawns, chicken.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Meat or seafood (pork, lamb, prawns, or chicken)
- 4 cloves Garlic cloves (minced)
- 2 teaspoons Paprika (sweet or smoked)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Dried oregano
- 0.5 teaspoon Cayenne pepper
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 8 pieces Wooden or metal skewers
Instructions
1. Cut the chosen meat or seafood into bite-sized cubes (about 2.5 cm / 1 inch) if necessary, and set aside.
2. In a large bowl, whisk together the minced garlic, paprika, ground cumin, ground coriander, dried oregano, cayenne pepper, olive oil, lemon juice, salt, and black pepper to make the marinade.
3. Add the meat or seafood to the bowl with the marinade. Mix well to ensure all pieces are evenly coated. Cover and refrigerate for at least 1 hour (or up to overnight for more flavor).
4. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
5. Preheat a grill, grill pan, or broiler on medium-high heat.
6. Thread the marinated meat or seafood onto the skewers, leaving a little space between each piece for even cooking.
7. Grill or broil the skewers for 8-10 minutes, turning occasionally, until the meat is fully cooked and lightly charred. (Cooking time will vary depending on the protein: prawns cook faster, while pork or lamb may take slightly longer.)
8. Remove the skewers from the heat, let them rest for a couple of minutes, and serve warm with lemon wedges or dipping sauces if desired.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2684 mg | 117% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 1.4 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 182 mg | 14% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2410 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
