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Pinchitos
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Description
These Spanish tapas are a snap to make.
Ingredients
- 1 teaspoon Safron Threads
- 2 Tablespoons Hot Water
- 2 cloves Garlic, Minced
- 2 teaspoons Kosher Salt
- 1 teaspoon Spanish Smoked Paprika
- ¼ teaspoons Oregano
- 3 Tablespoons Olive Oil
- 1 Tablespoon Lemon Juice
- 1 pound Boneless Skinless Chicken Breast
Preparation
In a small bowl combine the saffron and water. Allow to steep until the saffron threads have dissolved.
In a large Ziploc bag, add saffron liquid, garlic, salt, paprika, oregano, oil and lemon. Seal bag and smoosh to combine ingredients. Yes, smoosh is a technical term.
Cut up chicken into bite size pieces. Add chicken to marinade and allow to marinate at least 6 hours, overnight is best.
If using bamboo skewers allow to soak in water for at least 30 minutes. Heat your grill to medium or set your oven to broil. Grill or broil skewers 3 minutes per side or until middle is no longer pink.
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