These fabulous Spanish Tapas were Europe’s first Kabobs. They were brought over by the Arabs from Africa. The Saffron and Smoked paprika make them over the top delicious!

There is not a bar in Spain that does not serve these delicious morsels as a tapa.My friend Carmen makes these with chicken, pork and beef.All are very good, but I would have to say my favorite is pork.The spices to make Pinchitos are sold all over Spain, however, it is harder to find this spice packets here in the United States.My favorite are the ones with safron in the ingredients.To me they have the most flavor.My least favorite are the ones with curry powder, it is a spice a lot less expensive than safron.Perhaps that is why some use it, to save money.So if you find a spice packet for pinchitos, try it.If not, you can blend your own spices and make your own authenitc Pinchitos at home.



1 teaspoon saffron threads

2 tablespoons hot water

1 lb boneless skinless chicken breast

2 garlic cloves minced fine

2 teaspoons salt

1 teaspoon Spanish smoked paprika

1/4 teaspoon oregano

3 tablespoons olive oil

1 tablespoon lemon juice.


In a small bowl combine the saffron and water. Allow to seep 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.

Add chicken and allow to marinade at least 6, 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

Peace be with you,