Spice rubs are a great way to add flavour to a lean protein for a healthy dinner. This recipe is for a Spanish rub used in Pinchos Morunos which are grilled meat skewers - think of them as a Spanish kebab. Cubes of chicken or pork are usually used, but you can use beef or lamb if you prefer.
This spice blend is also perfect for using on a whole grilled chicken breast. For a simple and healthy Spanish-style meal I combine this with a Spanish salad known as Pipirrana - same ingredients as Gazpacho soup but finely diced rather than puréed. For the chicken recipe with a simplified pipirrana, see my Spanish chicken breast and salad
How to use Spanish spice rub for grilled meats and more
This spice rub is great for a number of dishes - here's some ways to use it:
- Spanish Pork Skewers "Pinchos Morunos"
- Roasted meats, i.e. chicken.
- With grilled chicken breasts, like in my Spanish chicken breast and salad.
- Sprinkling over roasted vegetables.
- Your grilled protein of choice - chicken, beef, pork or lamb.
- Use it as a spice blend for chilli con carne or other soups and stews. It goes particularly well as a flavour booster for lentil soups.
- As a seasoning for tacos.
Spanish spice rub ingredients
- Paprika - traditionally unsmoked is used, but I like to use a 50/50 mix of smoked and unsmoked paprika. Use quality Spanish paprika if you can find it.
- Cumin powder and cumin seeds - add depth to the flavour. If you don’t have seeds, you can leave them out, but the powder is required.
- Coriander powder
- Garlic powder
- Oregano
- Black pepper - freshly cracked for the best taste.
- Cayenne pepper - optional, omit if you don't want any heat or substitute with chilli powder.
- Salt
Tips
- Use fresh spices! If you're using year-old spices, chances are they will have lost flavour or be tasteless. Paprika in particular tends to lose flavour quickly.
- If you're making the spice blend for a marinade, you can replace the garlic powder with 3-4 cloves minced garlic. Mix the spice blend with some oil to form a paste and add the juice of a lemon and marinate your protein of choice for an hour.
How to store homemade Spanish spice rub for freshness
Spices (and spice blends) should be stored in airtight containers away from direct sunlight. Don't store them in the fridge.
Snap lock bags are great for storing this spice blend - just squeeze out excess air to prevent oxidation.
Spanish Pinchos Morunos Spice Rub
| Prep | Total |
|---|---|
| 5 mins | 5 mins |
- 2 tbsp Spanish paprika unsmoked or 50/50 mix of smoked/unsmoked, see note 1
- 2 tbsp cumin powder
- 1 tsp cumin seeds optional, for extra texture and flavour
- 2 tsp coriander powder
- 1 tbsp garlic powder
- 2 tsp dried oregano
- 1/2 tsp black pepper freshly cracked
- 1/2 tsp cayenne pepper optional or to taste
- 1 tsp salt or to taste
- Combine all ingredients and mix well.
- Store in an airtight container or snap lock bag at room temperature but out of direct sunlight.
- Paprika - where possible, use Spanish paprika as the flavour profile is subtly different from Hungarian paprika. Traditionally, unsmoked paprika is used, but I like to use a mixture of smoked and unsmoked paprika.
- Usage - here are some ideas for you:
- Spanish meat skewers "Pinchos Morunos"
- Roasted meats, i.e. chicken.
- Sprinkling over roasted vegetables.
- Spanish chicken and salad
- Your grilled protein of choice - chicken, beef, pork or lamb.
- Use it as a spice blend for chilli con carne or other soups and stews. It goes particularly well as a flavour booster for lentil soups.
- As a seasoning for tacos.
