Pincho moruno
The pincho moruno ( Spanish for “moor skewer”) is a meat dish of Spanish origin that consists of a skewer made of beef or pork . In some cases, lamb is also used. The origin of the name Maurenspieß is unclear. It may be alluding to the similarity between these skewers and Arabic kebabs , such as the chelo kabab .
preparation
The meat is cut into pieces that should be about 1–2 centimeters on each side. The pieces are marinated in olive oil with a little salt and paprika powder ; Depending on your taste, you can use sweet or hot paprika. In less typical variations, harissa , caraway seeds , mint ( Mentha spicata L. ), lemon , onion , garlic , parsley or coriander leaves can be added in different mixtures to the marinade . After marinating, the pieces of meat are placed on skewers made of wood or metal. The loaded skewers are then grilled or fried .
In most Spanish supermarkets and butchers' shops , the diced meat is already marinated or ready-made skewers can be purchased there. The dish is also available as a frozen product.
Offer in gastronomy, customs
The pinchos morunos are offered in bars in Spain. There they are usually prepared a la plancha in front of the guest by the waiter or another employee , ie "fried on the tray".
In some areas of Castilla y León the waiter asks for the order con o sin? , which means "with or without?" He refers to the use of hot or sweet peppers in the marinade. With that in mind, whoever answers con orders spicy skewers.
Distribution and variants
The Pincho Moruno is offered all over Spain. The Pincho Moruno is also prepared in Morocco , but this variant is not spicy. Similarly prepared meat skewers can also be found in Latin American countries such as Brazil . Fish is also used instead of meat .
