Pinchos morunos

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Pinchos morunos

Starter Serves 10 25 min
Mojo picón, is a sauce/relish from the Canary Isles, made from red peppers, stale bread and chillies. With this in mind, the latest go-to diced chicken recipe has to be moreish, Moorish pinchos morunos.


  • 500g diced chicken
  • for the marinade:
  • 1 tsp smoked sweet paprika
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 sprig fresh thyme
  • 1 garlic clove
  • 3 tbsp olive oil


Prep time: 15 min
Cooking time: 10 min
  • Step 1

    Soak 10 small wooden skewers in water for 30 minutes.
  • Step 2

    Blitz the marinade ingredients together and mix with the diced chicken in a bowl. Skewer your meat – don't push it too tightly together or it won't cook properly.
  • Step 3

    Brush with olive oil and fry, grill or BBQ to your liking, served with mojo picón sauce.

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