Pinchos morunos
Bring a taste of Spain to your BBQ with Dan Cooper's Pinchos Morunos recipe. Marinated skirt steak, seasoned with a blend of spices, grilled to perfection
Ingredients
Serves 4-6
500g skirt steak
Juice of ½ lemon
2 tbsp olive oil
1 tsp cinnamon
1 tsp cumin
1 tsp ground coriander
1 tsp turmeric
2 crushed garlic cloves
Salt and pepper to taste
Method
IN THE KITCHEN
1. Next add the dry spices and mix well.
2. Cut the meat into inch square cubes and then place in the marinade. Leave to marinade for 3 minutes.
3. Skewer the meat onto bamboo skewers.
AT THE BARBECUE
1. Prepare the barbecue for indirect heat, approximately 220°C. If using a 57cm charcoal barbecue you will need one chimney starter of lit Weber briquettes.
2. Grill the skewers for around 4-5 minutes on each side.
3. Remove and allow to rest for a few minutes, season liberally with salt and pepper before serving.
TIPS
This recipe works well with pork shoulder as an alternative meat.
