Pinchitos Morunos (Spanish skewers)
by Chef Foode - Tuesday May 22, 2018 3:05 pm
To help us all become BBQ stars this summer, Crock-Pot have created some delicious BBQ-inspired recipes from around the world:
1 ½ tsp ground coriander
1 ½ tsp ground cumin
1 ½ tsp ground fennel
2 tbsp sweet smoked paprika (Pimenton)
6 garlic cloves, peeled and crushed
1 tsp salt
2 pinches saffron, infused with 4 tablespoons boiling water
3 tsp dried oregano
6 tsp sherry vinegar or 2 teaspoons red wine vinegar
3 tbsp olive oil
1.2 kg chicken thighs cut into 2.5cm cubes
12 skewers (if using wood, soak for 1 hour in cold water)
Mix all marinade ingredients together, adding the olive oil last.
Add the chicken pieces to a bowl with the marinade and marinade for at least 3 hours, ideally overnight.
When ready to cook, thread the chicken pieces onto your skewers.
Add the chicken to your removable Crock-Pot bowl, cover and cook on Low for 5-6 hours or High for 3 hours until the meat is tender but not falling apart.
Once the chicken is cooked, remove from the Crock-Pot.
Heat a griddle pan until hot and cook the skewers for a couple of minutes each side until you have nice char marks.
Alternatively, these would be delicious on a barbeque for an authentic smoky flavour.
Perfect served with flatbreads, salad and a sherry vinegar dressing.
4.5L Crock-Pot® DuraCeramic Sauté Slow Cooker
Designed for maximum convenience, this state-of-the-art Sauté Slow Cooker is ideal for one-pot cooking and catering for large parties thanks to its 4.5-litre capacity, allowing you to cook for up to 4 people at once and to spend more time with guests.
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