Pinchitos Morunos

A Spanish tapas recipe which can also be scaled up to a main course.

8 oz diced lean pork or lamb (I also used chicken)
2 tbsp olive oil
1 tsp paprika
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp thyme
1 tbsp chopped parsley
salt and pepper
Chopped vegetable sauce:
1 small tomato
1/2 green pepper
2-3 small pickled gherkins
1/2 salad onion
1/2 red pepper
1 tbsp chopped parsley
4 tbsp olive oil
2 tbsp sherry or wine vinegar
1 garlic clove
salt and pepper

If serving as tapas rather than a main course, the cubes of meat should be very small, the size of ordinary dice. Mix together the marinade ingredients with the meat and leave in a cool place for several hours (or overnight). Thread the meat onto small skewers and cook on a barbecue or ridged grillpan, turning frequently.

You can serve them with the chopped vegetable “sauce”, which is a bit like solid gazpacho: just chop all the vegetables and the garlic into tiny dice, and mix with the rest of the ingredients.

Actually, we ate this in a thoroughly un-Spanish way, shoving all the meat and chopped vegetables into split warm pitta breads, kebab-style, and it was very tasty.

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