The pintxos morunos is a Moorish dish of Spanish cuisine, like kebabs. It represents the slices of meat cooked on the coals. There is nothing complicated about it, and the trick lies in the spices. In Africa (where the Moors came from), it is prepared mainly from mutton. In Spain - most often from pork or chicken. I suggest you try the tuna version. But you can take the marinade from this recipe as a basis and use any other meat.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 400 gram Tuna
- 1 teaspoon Garlic powder
- 1 teaspoon Green Onion
- 1/2 teaspoon Thyme
- 1 teaspoon Paprika sweet smoked
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Ginger
- 1/4 teaspoon Coriander
- 1/4 teaspoon Saffron
- 1/8 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 1/4 glass Olive oil
Ingredients
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Instructions
- From the pintxos morunos there is no hard list of spices. I will say one thing - this list should be large, in the best Arab traditions. So you can try adding, removing, or changing things.
- Dry the tuna. Cut into 2.5 cm squares. Put in a bowl, add salt and mix.
- Add all the spices and olive oil. Stir well. Cover with plastic wrap and refrigerate for 2 hours.If you use meat instead of tuna, I recommend marinating for 12 to 24 hours.
- Firmly press the tuna onto the skewers.
- Preheat the pan. Fry for 30-45 seconds on each side, with a total time of 2-3 minutes.
- Bon appetit.
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