Pinchos (spanish Kebabs/tapas - Lamb, Lamb, Prawns Or Chicken)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

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 wine vinegar (good quality)
• 2 tablespoons dry wine (optional)
• 3 tablespoons olive oil, plus more for brushing the kebabs
• 1 1/2 lbs lamb shoulder or 1 1/2 lbs lamb tenderloin or 1 1/2 lbs leg of lamb or 1 1/2 lbs chicken breasts or 1 1/2 lbs prawns

Recipe

• 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 lamb 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 lamb 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. (if you are cooking lamb and would like it medium-rare, don’t cook it quite so long). serve the kebabs at once.