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José Pizarro’s recipe for pinchos moruno with mojo verde (lamb skewers with green sauce)

In your culinary journey, how would you describe the essence of these mini kebabs, known as “pinchitos,” from your hometown of Extremadura and neighboring Andalusia?

José Pizarro: These tasty bite-sized skewers are deeply rooted in Moorish influences. They primarily consist of marinated lamb threaded onto skewers, making for a fantastic dish that also offers a glimpse into history. They’re typically paired with mojo verde, a vibrant green sauce from the sunny Canary Islands, which complements baked salted potatoes beautifully, especially those native to the Canaries.

What are the key ingredients and steps involved in making these pinchos morunos with mojo verde?

José Pizarro: To make the lamb skewers, you’ll need 600 grams of diced lamb leg, cut into 2 cm cubes, along with garlic and some ground spices like cumin and pimentón, fresh oregano, thyme, sherry vinegar, and olive oil. Don’t forget to soak the wooden skewers in cold water for about half an hour to prevent them from burning.

For the preparation, combine the lamb with all the marinade ingredients in a bowl and toss to coat. While that marinates, you can whip up the mojo verde. You’ll need fresh herbs like flat-leaf parsley, coriander, and chives, as well as pickled hot peppers, garlic, cumin, sherry vinegar, salt, black pepper, and extra-virgin olive oil. Blend the herbs, guindillas, and garlic in a food processor until it forms a paste, then add the other seasonings and blend until you create a thick, spoonable sauce.

Can you share the cooking method for the lamb skewers?

José Pizarro: Once the lamb is properly marinated, thread it onto the soaked skewers. Preheat a griddle pan or a heavy frying pan over high heat and sear the lamb, turning frequently until it’s browned on all sides and cooked through. Personally, I like it with just a hint of pink in the middle. Finally, serve the skewers with the mojo verde for dipping.

What do you hope people will take away from preparing and enjoying this dish?

José Pizarro: I hope they’ll savor the vibrant flavors of southern Spain and the Canary Islands. This dish is all about bringing people together around delicious food and having fun while preparing it. Enjoy it with good company and perhaps a nice glass of wine!