Pinchos
INGREDIENTS:
2 tablespoons chopped onions
4 large garlic cloves, chopped
1 tablespoon spanish sweet smoked paprika
1/2 teaspoon spanish hot smoked paprika or 1/4 teaspoon cayenne
coarse salt (kosher or sea)
1 teaspoon dried oregano
1 teaspoon black peppercorns
2 teaspoons dried thyme
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 bay leaf, crumbled
2 tablespoons white wine vinegar (good quality)
2 tablespoons dry white wine (optional)
3 tablespoons olive oil, plus more for brushing the kebabs
1 1/2 lbs pork shoulder or pork tenderloins or leg of lamb or chicken breasts or prawns
DIRECTION:
1. 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.
2. 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.
3. Cover the bowl and refrigerate the pork for 4-6 hours, tossing a few times. Let the meat come to room temperature before grilling.
4. Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat.
5. When ready to cook, thread the meat onto the skewers and brush it with a little olive oil.
6. Cook the meat, brushing with olive oil and turning once, until it is just cooked through, 5-7 minutes. Serve the kebabs at once.