Best Pinchos De Frutas Fruit Brochettes Recipes
PINCHOS MORUNOS (PORK BROCHETTES)
Pinchos are a type of tapa that are served on skewers or other picks. These can be all meat, as this one is, or meat and veggies or fruits for color and flavor contrast.Recipe is from Tapas Made Easy.
Provided by graffeetee
Categories Pork
Time 8h25m
Yield 20 skewers
Number Of Ingredients 10
Steps:
- Mix all ingredients except for pork and lemons.
- Arrange pork in a shallow dish and pour marinade over.
- Marinate in refrigerator 8 hours or overnight, turning at least once.
- Thread pork onto skewers, using 3 cubes per skewer.
- Cook on a hot grill or use a grill pan about 8 minutes, turning once.
- Serve with lemon wedges for squeezing over the pinchos.
Nutrition Facts : Calories 127.8, Fat 9.3, SaturatedFat 2.6, Cholesterol 27.2, Sodium 19.8, Carbohydrate 1.6, Fiber 0.6, Sugar 0.1, Protein 9.2
PINCHOS DE FRUTAS (FRUIT BROCHETTES)
Simple, healthy, and lovely dessert from Top Tour of Spain site posted for ZWT5. Thank you Linda.P chef#1844617 from Top Tour of Spain site for clarifying the brown sugar and cream amounts. Feel free to use whatever fruit you have on hand. Notice how you can grill it outside or under your broiler. No time was given for how long to grill it so think it might be 2 minutes?
Provided by WiGal
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Arrange fruit on 4 brochette spears (skewers).
- Sprinkle with sugar.
- Brown under broiler or on your grill until the sugar has burnt slightly.
- Serve.
- Optional: melt chocolate in microwave, stir in cream.
- Serve brochettes on bed of chocolate or covered in it.
Nutrition Facts : Calories 1026.7, Fat 93.4, SaturatedFat 57.6, Cholesterol 3.3, Sodium 46.3, Carbohydrate 88, Fiber 35.1, Sugar 25.2, Protein 24.1
PINCHOS
Pinchos are grilled marinated chunks of pork or chicken on a stick, Puerto Rico's version of shish kebab. The traditional way to eat pinchos is with a slice of soft, warm bread. It's one of the island's most popular street foods, and some of my favorite childhood memories are of sitting and talking or dancing around by my cousin's roadside pinchos stand. There are lots of versions of pinchos, but what I think makes this recipe especially good is the use of sofrito, the magical Puerto Rican blend of herbs and aromatics that's the base of some of our tastiest dishes. Sofrito is easy to make yourself, or you can buy it premade.
Provided by Food Network
Categories main-dish
Time 12h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the sofrito, oil, sazon, adobo, onion powder, granulated garlic and black pepper in a large bowl. Add the pork and toss to coat. Marinate the meat at least overnight or 12 hours for best results.
- When ready to cook, remove the meat from the refrigerator. Drain off and discard the marinade. Preheat a grill to 450 degrees F or medium-high heat. Thread the meat onto 12- or 14-inch skewers, leaving a 3-inch space at the bottom of each skewer.
- Place the skewers on the grill and grill for 3 minutes. Carefully flip the skewers and grill the other side for 3 minutes. Flip the skewers again and cook for an additional 2 minutes on the other side, then brush the pinchos with barbecue sauce. Flip once more and cook until the pinchos are browned and an instant-read thermometer inserted into the pork registers 145 degrees F, about 2 minutes more. Remove from the grill, brush again with barbecue sauce, and rest 5 minutes before serving. Toast the slices of bread on the grill; skewer one slice onto the top of each pincho.
ANDALUCIAN PINCHITOS MORUNOS - MOORISH SAFFRON MEAT SKEWERS
Pinchitos Morunos (Moorish Skewers) are extremely popular as a Tapa, partuclarly in Andalucia. They are of Moorish origin, and are usually made from Lamb or Pork, I have used Chicken as the meat in this recipe, but I have listed other options! They are marinated in a Moorish saffron & spice mix and usually grilled outside and over charcoal or wood; however, they also cook beautifully on a griddle or in a heavy griddle type pan inside, during the cooler months. These are my favourite meat skewers and make a regular appearance on the "Al Fresco Lunch Table" during the Summer months. Great finger food for friends - or you can increase the quantities and make a meal of them. Serve them with a simple Tomato & Parsley Salad with my Sherry Vinegar Dressing, Flatbreads & Pickles for a true taste of Spain!
Provided by French Tart
Categories Lunch/Snacks
Time 12h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the chicken breasts,lamb or pork into cubes about 1" in size. Flatten them slightly with the palm of your hand.
- Place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thouroughly.
- Then add the olive oil - mix again thoroughly, cover with cling film and leave in the fridge for between 2 & 12 hours, so the flavours mingle and marinade into the meat.
- Light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow.
- If cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan.
- Thread the meat on to the skewers.
- Grill for about 5 minutes on each side, or until the outside is charred and the inside is still juicy but cooked. (NOT pink for pork and chicken - but pink for lamb).
- Season well with salt and pepper and sprinkle with chopped flat leaf parsley or fresh coriander (Cilantro), serve with a selection of salads, flat breads, pickles and Sherry vinegar dressing.
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