Pinchitos Morunos are marinated kebabs of Moroccan origin and they are perfect for any summer barbeque. The blend of spices might not be easy to obtain, and even when it is available it can vary greatly from one place to another, but in this recipe the spices are perfectly balanced. You can use any type of meat for these kebabs. In Morocco they are prepared with lamb, and in Spain it is traditionally prepared with pork. For a leaner alternative you can use chicken breast, although I recommend using turkey thigh as it is very tasty and moist, and doesn’t dry out like breast meat does.

This recipe is influenced by classic Spanish cuisine but it has a bit of a twist - and that is that the sauce is based with Greek or natural yoghurt to give it a rich taste and creamy consistency. The accompaniment to this dish is a bed of potato and vegetable mash which gives it […]