Churrasco de Pollo

Churrasco in Spain, Portugal and South America generally refers to meat that has been grilled over an open flame. Often it has also been marinated in something, in Andalucía it’s typically a spice mix used to make Pinchitos Morunos (Moorish Kebabs) little skewers of meat, usually pork. They’re typical fiesta food and very popular.

Churrasco de Pollo 002

At home meat can be rubbed in the spice mix (which is bought ready made) which is made up into a paste with olive oil. Generally about 3 teaspoons of mix to every kilo of meat. The meat is then cooked on a hot griddle pan or over a barbecue. We’re just back in England, so I’ve made sure to bring a supply of spice mix with me to remind me of this dish.

If you can’t get hold of the spice mix (which is almost like a mild curry powder), you can make your own. The meat I used was a 2 boned thighs and drumsticks and it was cooked on the bbq – delicious!

Ingredients

1 tsp sea salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet smoked paprika
1 tsp dried oregano
1 tsp garlic granules
1 tsp turmeric powder
1 tsp ground ginger
1 tsp ground fenugreek
1 tsp cayenne pepper
1/4 tsp cinnamon
1 tsp ground black pepper
1 bay leaf
1/2 tsp dried yellow mustard
pinch of ground Spanish saffron

Turn your favourite Latino music up to top volume, serve with an ice cold beer and enjoy!

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64 thoughts on “Churrasco de Pollo

  1. Delicious! I love those spice stalls in the market selling mixtures for all types of meat and fish. I’ve mixed up something similar myself, in the past, for pinchos murunos. It makes me laugh that they like to use a Moorish mixture on pork 😉

      1. …though the Portuguese Inquisition in Goa converted everyone to pork. Pork curry and couriço (chorizo) are poplar to this day.

  2. Bit cold here at the moment for a cold beer Ms Chica, but otherwise, this recipe has been duly noted and filed away for the heat of summer when Brunhilda has been asleep for a month and Stevie-boy is manning the bbq like a boss 🙂

    1. They all laughed at us in Spain as we had to put up the beach umbrella to shade us from the sun and we explained that in England it’s also an essential piece of barbecue equipment so that we can carry on cooking when it rains 😉

    1. Well Celi – I do hope Federico is not just listening but teaching it to you at the same time: would be great if he can do the proper Argentine tango as well as the ordinary one 😀 !! What fun!!!!!!

  3. What a great recipe and I shall make my own spice mix, thank you! As oregano, yellow mustard, cinnamon and saffron are not really curry spices I just have to prepare this soonest to try 🙂 ! And I do not need summer or an outdoor barbecue: a grill pan inside will do just fine!!

  4. That’s a good spice mix….there’s a little South American restaurant in Southwark, London, called El Vergel. When I had a studio there we had lunch brought in from there and it was very often Churasco Palta:)

  5. Wonderful spices – all of which I have in the cupboard. Lovely idea – we will definitely be having a braai when Pete gets home.
    Have a beautiful weekend Tanya.
    🙂 Mandy xo

  6. I think your spice mix sounds better than the pinchito mix they sell in Spain (although I love the little colourful box it comes in)! I look forward to trying it at our next barbecue, which has got to be soon, the weather is sooo lovely…(but not as hot as southern Spain of course)

    1. I love the containers too – and the pimenton ones in tins are usually gorgeous! We had very odd weather during our month in Spain – it went from 40 degrees down to about 18, then we had clouds, rain, sun and wind…honestly it was as changeable as England!

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