How to prepare Spanish Pork Skewers - Pinchitos - Easy Boat Cooking - Island Packet 32

Pinchitos are very popular in Spain. The origin of the dish is from Morocco but we (Spaniard) invented the pork version of it! You can also do it with chicken and lamb, but in Spain we prepare it mostly with pork. Chicken may be safer and easier to find in some region of the globe depending where you travel. It is very easy to prepare in a boat and can be cook on the barbecue or in a skillet pan. We like them spicy, but it is not mandatory and you can remove the red chili if you want to. As usual, this recipe is adapted for boating. If you don't find Ras-El-Hanout you can do it yourselves mixing: cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. This is a recipe in itself. This is why it is easier to buy it. It can kept in a boat for a long time so we always have stock before sailing. Recipe 2 lbs. of pork, lamb or chicken. 1/4 chopped onion 1/2 tbsp. of red chili (optional if you don't like spicy) 1 tbsp. of olive oil 1/2 tbsp. of mint (optional) 2 tbsp. of Ras-El-Hanout 1/2 tbsp. of cumin (optional) 1 tbsp. of lemon juice Salt to taste 1. Chop the meat (pork, chicken or lamb) 2. Mix the meat and all ingredients together in a bowl 3. Marinate at least 2 hours (24 better) 4. Cook on a grill or iron skillet pan until browned on the outside (don't overcook or it will be too dry !!) Eat with rice, couscous, bread or salad. The day after when sailing we reheat the meat with rice and we serve in a bowl. #Easyboatcooking #Pinchitos #Skewers #kebab #Boatcooking