Pinchos Morunos

Yield: 8 servings as tapas, 4 servings as light main
Time: 40 minutes total

Fantastic kebabs made with pork, chicken, prawns, or lamb.

Ingredients

• 2 T chopped onion
• 4 large garlic cloves, chopped
• 1 T smoked sweet Spanish paprika
• 1/2 t smoked hot Spanish paprika (or 1/4 t cayenne)
• coarse salt
• 1 t dried oregano
• 1 t black peppercorn
• 2 t dried thyme
• 1 t ground cumin
• 1/2 t ground cinnamon
• 1 bay leaf, crumbled
• 2 T best quality white wine vinegar
• 3 T olive oil, plus more for brushing on kebabs
• 1 1/2 pounds pork shoulder or tenderloin, leg of lamb, chicken breasts or boneless thighs, cut into 1/2 inch cubes

Directions

1. Place all ingredients (except meat!) in mini food processor and process into a paste.
2. Place meat in bowl, add marinade paste and toss to combine. Cover and refrigerate for 4-6 hours (adjust marinate time based on meat), tossing a few times.
3. Prepare grill.
4. Thread the meat onto skewers and brush with a little olive oil. Cook the meat, turning once, until just cooked through. Pork might take 5-7 minutes. Lamb will take a little less long. Shrimp might take 4 minutes.
5. Serve at once.