Pinchos, or Pinchitos, are Spain´s answer to Kebabs. Despite their “Moorish” (i.e. Arabic) origins, they are usually made of pork, but you can also find them made of chicken. This is typical Feria food, cooked in front of you at the bar, speared with a slice of bread, and if they use metal skewers, you just hand them back when you´ve finished eating!
The spices which the cubes of meat are rubbed in can vary slightly, shops and butchers sell their own mixes. Typically though it´s a mix which is like Ras el hanout, which is used widely in North Africa, from which Andalucía receives many food influences.
When we went to Morocco earlier this year, we bought a supply of spices to see us through a few months and because it´s so good, I didn´t want to just save it for kebabs.
Here´s an easy salad, which (if you have any kind of spice mix you like to use on meat) you can pull together from store cupboard ingredients. This recipe made a light supper for two.
For the salad
- Two chicken thighs deboned, cubed and rubbed in 1 heaped tablespoon of spice mix and seasoned with salt. These are then cooked on the griddle (plancha) with a small amount of olive oil and left to cool
- 6 rashers of streaky bacon cooked for 6 minutes in the microwave then left to cool and roughly chopped
- 2 medium cooked potatoes, peeled and cubed
- Half a cos lettuce finely chopped
- Half a cup of pitted black olives, roughly chopped
- One small green pepper, finely sliced
For the dressing
- Half a cup of mayonnaise
- Two tablespoons of milk
- An additional teaspoon of spice mix
- A squeeze of lemon juice
- Salt and Pepper
Mix all the salad ingredients in a large bowl then in a jar shake together all the dressing ingredients. Pour over the salad and toss well to get all the dressing into the leaves. Would also be good with some croutons.
10 thoughts on “Chicken Pinchito Salad”
Looks wonderful. I’m still grossed out at the communal eating aspect from your earlier post, but I’d just get my fork in there first.
I agree – mostly it´s just what we´d regard as a side salad that they do this to though. At home we´re more “civilised” each with our own plates, napkins and even cutlery!!
I agree with Rufus, I will not use jellly, jams, perserves, mustard and such if someone decides to put their personal fork in, I do not understand….this salad looks delicious….RaeDi
I think we´re all with him on this one. Don´t mind sharing with my Big Man, but not with anyone else! The salad photo was a bit pale, so it looks a little sad….it wasn´t though!
What a lovely flavourful salad and I love the picture of the spices.
Thanks Mandy. The salad photo was a bit sad looking (bad light) and doesn´t do it justice. When we went to Morocco I took loads of photos in the markets 🙂 will have to find some excuses to put a few more in.
This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!
That reminds me, I´ve got some pink salt too – must try it out! Glad you liked the recipe…
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