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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Tapas bars all over Spain apply a moorish marinade to their meat. The kebabs can be used with pork, chicken or lamb. Ingredients:
2 tbsp chopped onion |
4 large garlic cloves, chopped |
1 tbsp smoked sweet spanish paprika |
1/2 tsp smoked hot spanish paprika or 1/4 tsp cayenne |
kosher or sea salt |
1 tsp dried oregano |
1 tsp black peppercorns |
2 tsp dried thyme |
1 tsp ground cumin |
1/8 tsp ground cinnamon |
1 bay leaf, crumbled |
2 tbsp best quality white wine vinegar |
2 tbsp dry white wine (optional) |
3 tbsp olive oil, plus more for brushing the kebabs |
1 1/2 lb pork shoulder or tenderloin, leg of lamb, or chicken breasts or boneless skinless thighs, cut into 3/4 inch cubes |
Directions:
1. Place the onion, garlic, sweet and hot paprika, 2 tsp of salt, oregano, peppercorns, thyme, cumin, cinnamon, bay leaf, vinegar, wine (if using), and olive oil in a food processor and process to a paste.
2. Place the meat in a bowl and rub a little salt on it. Scrape the marinade into the bowl with the meat and combine thoroughly.
3. Cover the bowl and refrigerate the meat for 4 to 6 hours, tossing a few times.
4. Let the meat come to room temperature before grilling.
5. Soak 16 wooden skewers in water for 30 minutes. Light the grill and preheat it to medium high.
6. Thread the meat onto the skewers and brush with olive oil.
7. Cook the meat, brushing with olive oil and turning once, until just cooked through about 5 to 7 minutes.
8. If you are cooking lamb and like it medium rare, lessen cooking time.
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