Spanish Barbecue: Pinchitos Morunos

Since the Spanish first discovered barbeque in the new world and brought it back to Europe, and being of Spanish decent, you would think that I'd have a lot of recipes for Spanish style barbecue. Unfortunately that's not the case.

But there is hope. Here's a recipe I found over on Recipe Zaar that I like a lot; Pinchitos Morunos. It's pretty flexible and can be made with just about any type of meat. Enjoy.

Pinchitos Morunos
Serves 3 to 4 as an Appetizer - or as the Spanish would say Una Tapa!

This is a delicious Spanish Tapa! Serve with crusty French bread and a glass of a good red wine and you're in business. These cook in less than 15 minutes but need to be marinated for a minimum of 3 hours for best flavor.

• 3/4 lb Lamb or Skinless Chicken or Beef or Pork, cut into small cubes (about 3/4" or less)
• 4 Cloves Garlic
• 1 Tablespoon Cilantro
• 1/2 Teaspoon Cumin Seeds
• 3 to 4 Tablespoons Spicy Spanish Paprika
• 1/4 to 1/2 Teaspoon Leaf Thyme
• 1/4 Cup Spanish Olive Oil
• 2 Tablespoons Fresh Lemon Juice or Red Wine Vinegar
• Kosher Salt and Fresh Ground Black Pepper to taste.

1. Using a mortar and pestle, mash garlic, cilantro, cumin, paprika, thyme, salt and pepper together.
2. Add olive oil and lemon juice or vinegar and mix well.
3. Place 4 or 5 pieces of meat on each skewer. (For best results use metal skewers, or wood skewers that have been soaked in water for at least 1/2 hour prior)
4. Lay skewers in a single layer on a non-reactive dish and top with marinade.
5. Let meat marinate for 2 to 3 hours minimally or overnight for best flavor. Turn skewers every once in a while to achieve an even coating.
6. Grill skewers over medium heat until cooked through - about 10 to 15 minutes - turning as needed.
7. Serve with Lemon Wedges and Fresh Cilantro as garnish.
   
8. If necessary, these can be cooked in a conventional oven. Cook skewers at 375, turning once, for 15 minutes or until done.

Pinchitos Morunos photograph courtesy of Recipe Zaar. Mortar and pestle photograph courtesy of Gourmet Sleuth.