The pinchitos are one of the most classic tapas when we go to tapas in this country. Surely many of you have tried the classic chicken skewers in a tapas bar, and surely you have also bought them at the butcher to make at home.
What do you think if I tell you that you can make them at home with the meat that you like the most and with an incredible flavor? Well, take good note of the recipe.
Time: 15 minutes + maceration
2 boneless chicken breasts or 4 thighs (500 g)
75 ml of white wine
75 ml of water
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
Juice of 1/2 lemon
1 teaspoon ground cinnamon
2 tablespoons of turmeric powder
a few branches of saffron
1 teaspoon black pepper powder
1 teaspoon cumin powder
1/4 teaspoon cardamom powder
1 teaspoon dried oregano
Salt to taste
A good handful of fresh parsley
extra virgin olive oil
We cut the chicken into regular pieces, this time we are going to use chicken, but you can pork if you like it better. We booked.
In a bowl add all the spices, the chopped parsley, the wine and the water, mix well and add the chicken, stir so that all the pieces are well impregnated, cover and store in the fridge for 24 hours.
Thread the chicken pieces onto metal or wooden skewers and leave them on kitchen paper to drain off excess liquid.
Put a smooth Infinity grill over high heat, add a splash of extra virgin olive oil. Cut the baguette into not very thick slices and brown them on the same grill, cook the skewers on all sides.
Serve each skewer with a couple of slices of bread, you will see that you will love this recipe.