In Extremadura and Andalusia, pinchitos are small kebabs made from marinated lamb, traditionally served with mojo verde, a fragrant green sauce from the Canaries.
The recipe calls for marinating diced lamb with garlic, cumin, herbs, and sherry vinegar, which enhances the flavor before grilling on skewers.
Mojo verde combines flat-leaf parsley, coriander, garlic, and pickled peppers, blending these ingredients into a thick sauce that perfectly complements grilled meats.
Pinchos morunos are a delightful fusion of Andalusian and Moorish culinary traditions, showcasing the region's rich history through vibrant flavors and fresh ingredients.
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