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Pinchitos - Spanish Kebabs

This recipe for Pinchitos - Spanish Kebabs has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Spanish pinchitos or "pinchos" are enjoyed all over Spain during the summer months. The speciality mix (Pinchitos Mix) is used by Spanish butchers, delicatessens and individuals alike to create some real Mediterranean flavoured kebabs.

The mix itself contains a careful blend of the following herbs and spices with the recipe being a closely guarded secret:

  • Oregano
  • Caraway
  • Tumeric
  • Coriander
  • Cumin
  • Aniseed
  • Garlic
  • Cayenne pepper
  • Cloves

Ingredients for Pinchitos

1 x 62g box Pinchitos mix
2kg Pork / beef / chicken or lamb (cubed)
4 tbsp Olive Oil

How to make Pinchitos

  • In a large bowl or cazuela mix the cubed meat with the olive oil and Pinchitos mix.
  • Place in the fridge for a minimum of 4 hours or overnight.
  • Once marinated place on kebab scewers and cook.

    Barbeque 8 - 10 minutes

    Grilled 12 - 15 minutes

    Oven 18 - 20 minutes

Pinchitos - Spanish Kebabs

Orce Serrano Hams

Published with permission of Orce Serrano Hams