LAMB Pinchos Moruños With Cucumber Salad And Walnut And RED Pepper DIP
- 25m Prep Time
- 55m Cook Time
- 1h 20mReady In
These lamb pinchos moruños are flavorful kebabs marinated in spices, served with a creamy walnut and red pepper dip and a refreshing cucumber salad. Perfect for grilling or broiling.
Ingredients
- 400 g minced lamb shoulder
- 2 tbsp finely chopped parsley
- 200 ml olive oil
- 2 tsp fresh thyme finely chopped
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1/2 tsp black peppercorns
- 1/4 tsp saffron threads
- 1 bay leaf
- 3 red peppers
- 80 g walnuts
- 60 g fresh breadcrumbs
- 0.5 lemon juiced
- 2 tbsp pomegranate molasses
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1/2 tsp ground cumin
- 2 garlic cloves crushed
- 2 tbsp olive oil
- sea salt
- freshly ground black pepper
- 1 long cucumber peeled and diced
- 2 small red chillies finely chopped
- 2 shallots peeled and finely chopped
- 1 tbsp flat-leaf parsley chopped
- 1 tbsp granulated sugar
- 2 tbsp sherry vinegar
- 1 lime juiced
- 6 tbsp olive oil
Nutrition (per serving, estimated)
Estimated based off 21 of 30 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 219 mg
- Iron: 5.9 mg
- Magnesium: 106 mg
- Phosphorus: 401 mg
- Potassium: 1092 mg
- Zinc: 5.35 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 400 g minced lamb shoulder
- 2 tbsp finely chopped parsley
- 200 ml olive oil
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1/2 tsp black peppercorns
- 1/4 tsp saffron threads
- 1 bay leaf
- 3 red peppers
- 80 g walnuts
- 60 g fresh breadcrumbs
- 2 tbsp pomegranate molasses
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1/2 tsp ground cumin
- 2 tbsp olive oil
- sea salt
- freshly ground black pepper
- 1 tbsp granulated sugar
- 2 tbsp sherry vinegar
- 6 tbsp olive oil
Prepare
- 2 tsp fresh thyme, finely chopped
- Juice 0.5 lemon
- Crush 2 garlic cloves
- 1 long cucumber, peeled and diced
- 2 small red chillies, finely chopped
- 2 shallots, peeled and finely chopped
- Chop 1 tbsp flat-leaf parsley
- Juice 1 lime
Let's Cook
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Step 1.
Place all the spice mixture ingredients (thyme, salt, cumin, cayenne, black peppercorns, saffron, bay leaf) in a spice grinder or food processor and grind to a coarse powder.
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Step 2.
Sprinkle the ground spice mixture over the minced lamb in a bowl. Add the chopped parsley and olive oil, then mix well with your hands or a spoon until evenly combined. Cover the bowl with plastic wrap or a lid and marinate in the refrigerator for 6–8 hours or overnight.
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Step 3.
While the lamb marinates, make the dip: Preheat the oven to 200°C/400°F/gas mark 6. Place the whole red peppers on a baking sheet and roast for 30–35 minutes, turning occasionally with tongs, until the skin is blackened and blistered and the peppers are soft.
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Step 4.
Transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and set aside to cool for about 10 minutes. When cool enough to handle, peel off and discard the skin and seeds. Pat the pepper flesh dry with paper towels and place in a food processor.
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Step 5.
Add the walnuts, breadcrumbs, lemon juice, pomegranate molasses, paprika, cayenne, cumin, and crushed garlic (if using) to the food processor with the peppers. Pulse in short bursts until the mixture forms a thick paste. Add the olive oil and pulse again to combine. Season with salt and pepper to taste, then transfer the dip to a bowl, cover, and refrigerate until ready to use.
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Step 6.
To make the cucumber salad: In a medium bowl, combine the diced cucumber, finely chopped red chillies, shallots, parsley, sugar, sherry vinegar, lime juice, and olive oil. Stir well to dissolve the sugar. Cover and refrigerate for 10–15 minutes to allow the flavors to meld. Season with salt and pepper just before serving.
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Step 7.
When ready to cook, preheat the grill (broiler) to medium or prepare a barbecue for direct cooking. With wet hands to prevent sticking, take portions of the marinated lamb and shape into about 16 long sausage shapes, each about 5–6 cm long. Thread each sausage onto a skewer, twisting the meat around it and pressing gently all around so it adheres firmly.
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Step 8.
Brush each pincho kebab lightly with olive oil. Grill (broil) or barbecue for 4–5 minutes per side, turning once, until the lamb is cooked through and lightly charred on the outside. Serve immediately with the walnut and red pepper dip and the marinated cucumber salad.