Marina takes on the local butcher as she tries to out-do his Pincho Moruno kebabs!
Ingredients
1 Kg or 2.2 Pounds of pork meat
2 garlic cloves
2 tsp of sweet paprika
1 tsp of hot paprika
1 tsp of ground pepper
2 tsp of thyme
3 bay leafs
4 tbsp of olive oil
Preparation
Start by chopping up the meat into 1.5 cm or 1/2 inch cubes. Then add the crushed garlic cloves and add all the spices to a bowl and mix them with a spoon before adding the olive oil and mixing a little bit more. Add the meat to the mixture and mix until all the pieces are covered with the spice mixture. Leave in the fridge to marinade for at least 12 hours (and up to 2 days) before cooking. Before barbecuing the meat, make the kebabs by putting four or five cubes of meat onto metal kebab sticks.
Tips
1. If you want even more Moorish flavour, add a tsp of cumin seeds or powder.
2. If it’s no longer barbecue season in your part of the world, you can always cook these under the oven grill (broiler).
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Notes from Spain by Ben Curtis 