Jun 26, 2026
Lightly Floured Anchovies (Boquerón) with Garlic Lemon Dip
A quick and flavourful tapas-style starter featuring Lightly Floured Anchovies (Boquerón). These re
Serves 4 | Prep 5m | Cook 2-3m
Lamb Pinchitos – A Moorish-Inspired BBQ Treat
Serves 4 | Prep 20m | Cook 10m
Looking to spice up your BBQ repertoire? Try Lamb Pinchitos – a mouth-watering Moorish-inspired dish that’s perfect for grilling. These traditional Spanish skewers, influenced by centuries of Moorish presence in Andalusia, are packed with bold flavours. Our twist uses tender lamb marinated in garlic, sumac and fresh rosemary, delivering a citrusy, herby kick that’s perfect over hot coals. Serve with molletes and yoghurt for a full flavour experience.Ingredients
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Meat
- 600g Lamb Skewers (Pinchitos)
For the dressing
- 3 tbsp Garlic Paste
- 2 tbsp Fresh Rosemary
- 3 tbsp O-Med Picual Extra Virgin Olive Oil
- 1 tbsp Sumac
- 1 tbsp Black Pepper
- O-Med Flor de Sal
Method
- In a bowl, combine the garlic, sumac, rosemary, olive oil, salt and pepper to create the marinade.
- Add the lamb pieces, tossing to coat thoroughly. Cover and marinate in the fridge for at least 1 hour (or overnight for more flavour).
- Preheat the BBQ or grill to medium-high heat. Thread the marinated lamb pieces onto the skewers.
- Grill the skewers for about 4–5 minutes per side, turning occasionally, until nicely charred and cooked to your liking.
- Remove from the grill and let rest for a few minutes before serving.
Chefs Notes
Pinchitos are traditionally served with flatbread, but we’ve given this recipe a twist by serving them in our molletes – the result is simply spectacular. For an extra touch, add a squeeze of lemon juice before serving.
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