Sizzling hot mini-kabobs served off the grill on little skewers are a mouth watering treat -- whether you are tapa-hopping in Madrid, strolling in the Santa Cruz barrio in Sevilla -- or better yet, when you are chatting with friends on your patio. All you need to do is coat small chunks of lamb or beef, skewer them, drizzle a little olive oil and pop them on the grille
What is the secret ingredient for classic Pinchitos? It is the seasoning from this box, prepared in the small town of Peligros in Granada, where they use the same formula of herbs and spices that their Moorish ancestors brought with them from Morocco and Tunisia.
This "Condimiento para Pinchitos" recipe is a complex blend of traditional herbs and spices passed from generation to generation of Andalucíans for nearly 1500 years! The age-old recipe contains a complex blend of salt, oregano, caraway, saffron, Indian curry cilantro, wild cumin, anise, garlic, cayenne, nutmeg and clove.
To make your own authentic Pinchitos at home, sprinkle extra virgin olive oil and vinegar on small chunks of pork, lamb, goat or beef. Uniformly coat your small chunks of meat with the Pinchitos seasoning. Set aside the meat to rest and marinate for about an hour while you prepare the charcoal fire.
When the seasoning is thoroughly absorbed, thread the seasoned meat on a skewer, and place on a hot grille or barbecue. Each box contains enough seasoning for about 5 lbs of meat.