Spanish cuisine · Meat & Kebab

Pinchos Morunos

Moorish-spiced lamb skewers with cumin and paprika – barbecue scent straight from the feria.

Ingredients · for 4 servings

• 800 g lamb shoulder, diced
• 2 tsp cumin
• 2 tsp paprika powder
• 1 tsp oregano
• 1 tsp turmeric
• 4 garlic cloves
• Juice of 1 lemon
• 4 tbsp olive oil
• Salt

Instructions

1. Mix all the spices with garlic, lemon juice and oil to make a marinade.
2. Marinate the meat in it for at least 4 hours (preferably overnight).
3. Thread onto skewers and grill on a hot barbecue for 8–10 minutes, turning.
4. Serve with lemon wedges.