Pinchos (Spanish Kebabs/Tapas - Pork, Lamb, Prawns or Chicken)

Recipe by Sandi From CA
READY IN: 20mins
YIELD: 8 tapas
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the onion, garlic, sweet and hot paprikas, 2 tsp of the salt, the oregano, peppercorns, thyme, cumin, cinnamon, bay leaf, vinegar, wine (if using) and olive oil in a mini food processor and process to a paste.
  • Place the pork in a bowl and rub a little salt on it. Scrape the marinade into the bowl with the meat and toss to combine thoroughly.
  • Cover the bowl and refrigerate the pork for 4-6 hours, tossing a few times. Let the meat come to room temperature before grilling.
  • Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat.
  • When ready to cook, thread the meat onto the skewers and brush it with a little olive oil.
  • Cook the meat, brushing with olive oil and turning once, until it is just cooked through, 5-7 minutes. (If you are cooking lamb and would like it medium-rare, don’t cook it quite so long). Serve the kebabs at once.
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