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A skewered meat appetizer from the Andalusian region of Spain, this widely popular Mediterranean tapa is most often made with chicken or pork. Although the Spaniards finally won their independence in 1492, the previous 700 years of rulership by the North African Moors gifted them with a culinary influence that was rich in exotic spices from both the Middle and the Far East. The spiciness of this piquant fusion of paprika, cinnamon and cumin can be customized by the varying heat of different curry powder blends. Steeped in flavorful spices and grilled to perfection, the subtle sweetness of the grapes kicks this dish over the top.
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The intense color and intoxicating scent of the spices amps up the allure of this easy-to-make citrus and olive oil marinade.
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Fast and easy to prepare makes this dish a top contender for a party or weeknight supper. The bold, succulent flavor makes it a steadfast favorite. Enjoy!
| Servings | Prep Time |
| 6 - 8portions | 30minutes |
| Cook Time | Passive Time |
| 5 - 7minutes | 15 - 20minutes |
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- 2lbs (1 kg) chicken thighsskinned and deboned
- 1/2lb (.5 kg) grapes, seedlessblack or flame
- 1Tbs curry powdermild or medium heat
- 1/2tsp cuminground
- 1/2tsp paprikaSpanish
- 1/2tsp corianderground
- 1/4tsp cinnamonground
- 1/4cup (120 ml) olive oil
- 1/4cup (120 ml) orange juicefreshly squeezed
- 1/4cup (120 ml) lemon juicefreshly squeezed + extra for garnish (optional)
- 2cloves garlicminced
- saltkosher or sea, to taste
- black papperground, to taste
- 2Tbs flat-leaf parsleyItalian, coarsely chopped
- In a bowl large enough to toss the chicken easily, mix the spices with the orange juice, lemon juice, olive oil and minced garlic. Add salt and pepper to taste and mix thoroughly.
- Cut the deboned chicken into evenly-sized pieces slightly larger than bite-size. Add the chicken pieces and grapes to the marinade and mix until thoroughly coated with the marinade. Cover the bowl with plastic wrap or place in a gallon-size zip top bag, removing as much air as possible before sealing. Allow to marinade for 15-20 minutes.
- While the meat is marinating, soak the bamboo skewers in water for 10 - 15 minutes. This will keep them from burning while grilling.
- Thread a grape onto a soaked skewer, followed by a piece of the marinated meat. Continue alternating a grape and piece of meat until three-quarters of the skewer is threaded. Leave a small space between each so they will cook evenly when grilling. Use shorter skewers for tapas and longer skewers for a main dish. When all of the meat and grapes have been threaded onto skewers, spoon any remaining marinade over the skewers. Cover lightly while pre-heating the grill. The grill should be hot enough to create browning and grill marks on the meat within a few minutes.
- Place the skewers on the hot grill so the sides are not touching. Grill for 3-4 minutes before turning over. Grill the second side for 2 -3 minutes or just done (160 ° F/ 70 ° C) and nicely browned. Remove from grill.
- Place on a serving plate and sprinkle with the chopped parsley. Drizzle with fresh lemon, if desired.
Traditionally served as tapas (appetizers) in Spain, Pinchos Morunos are also great as a main dish, served with flatbread or rice.