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. Cut the lamb shoulder into even 2–3 cm cubes.
2. Stir the cumin, paprika, oregano, turmeric, finely grated garlic, lemon juice, olive oil and salt into a marinade.
3. Marinate the meat in it for at least 4 hrs, better overnight.
4. Thread the cubes onto skewers with a little space between.
5. Grill on the hot grill for 8–10 min all over until browned outside and juicy inside.
6. Serve with lemon wedges.