Pinchitos, skewers of highly spiced meat, are the highlight at barbecues across many areas of southern Spain. Though this recipe features beef, it’s equally good with chicken, pork, and lamb. To make pinchitos without turning on the grill, you can sear the meat in a Dutch oven and then place it on skewers to serve as a finger food, or plate right out of the pot. This recipe can be doubled or tripled for a large group.
Ingredients
- 2 pounds beef tenderloin, rib eye, or other choice cut
- 4 tablespoons extra virgin olive oil, plus more for cooking
- 4 garlic cloves, finely chopped
- 1 tablespoon pimentón
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons dried oregano
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons coarse sea salt
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
Directions
Step 1
Cut the beef into 1 1/2–inch cubes; you should have about 48. In a glass bowl large enough to hold the meat, add 4 tablespoons olive oil and all the herbs and spices; whisk to combine. Add the beef cubes and toss well to coat. Marinate in the fridge from 1 hour to overnight (the longer the marination, the more intense the flavor will be).
Step 2
To grill, thread 4 cubes on each of 12 metal or wooden skewers (if using wooden ones, soak them in water for 30 minutes to avoid burning). Brush the meat lightly with olive oil. Grill over high heat for 4 to 8 minutes, rotating the skewers every minute or two until seared.
Step 3
To sear on the stovetop, brush a very small amount of olive oil inside a Dutch oven or large cast-iron skillet, then heat over medium-high heat. When hot, add 3 tablespoons olive oil and the beef cubes (as many as will fit without crowding—make in batches as needed). Sear for a minute on each side until nicely browned, using tongs to turn them. If serving as a finger food, thread four cubes on each of 12 skewers.
Serves 6