Pinchitos de pollo

Much like summer, the BBQ-season seems to be on it last legs - sooner or later I'll have to admit that too. Or will I? Couldn't I just continue through the winter? Even if just at the griddle? Just to keep that summer, sun and the joy they bring alive? And continue start exploring the wonderful world of salads?

Here's one last recipe for the last days of summer: pinchitos de pollo. A chicken version of the pinchitos morunos, that is. The method is the same. Cut the meat into strips or chunks of your desired size, mix the marinade and let the meat bathe in the marinade for 24 hours (preferably). In case you're short of time, rub the seasoning directly into the meat and cook in oil in a pan. Any type on handling, massaging and rubbing with the marinade is, if possible, best done wearing gloves. Otherwise you're left with hands that look like they belong to a chain smoker with some serious liver issues...

Curry (or ginger) are traditionally not used in these, but curry just works so well with chicken (and contributes to that lovely sunny yellow colour you want. So you can just as well leave them out and add a little bit more turmeric and 1/4 tbsp pimenton instead. 

Depending on the size this makes 10-14 pinchitos

600 gr chicken
3 garlic cloves
1 onion
1,5 dl oil
3/4 tbsp cumin seeds, ground
3/4 tbsp coriander seeds, ground
1/4 tbsp clove
3/4 tbsp turmeric
1/2 tbsp curry
1/4 tbsp ginger

salt, pepper

Finely chop garlic and onion. Gently heat the spices on a hot, dry pan to get the aromas out , and mix with oil. Pour over the chicken, rub it in and let sit marinate for 24 hours. Then thread onto skewers, season with salt and pepper and cook either on the grill or on a pan until done.