Moroccan influenced pork Kebabs traditionally cooked over charcoal braziers. Very widely available as a tapa all over Spain. Normally a lamb based dish in Morocco or Muslim countries, but in Spain the preference is for pork . The especias para pinchitos, a mixture of spices are available from Saborear. Normally served with bread.

1) Cut meat into small cubes approx 2-3cm square. Use a deep bowl to place a layer of meat
2) Sprinkle the meat with chopped parsley, minced garlic, a pinch of salt, a teaspoon of spice “para pinchitos” a pinch of pimenton dulce and a pinch of pimenton picante. Lightly cover with juice from half-lemon
3) Add another layer of meat and repeat.
4) Continue until meat finished
5) Turn the contents of the bowl until everything is completely covered
6) Cover and marinate in the refrigerator 6 to 12 hours, turning the mixture 2 or 3 times.
7) Skewer 4 or 5 pieces of the meat on thin metal or wooden skewers and grill over charcoal or under the grill, turning until browned on all sides.
8) Sufficient for approx 20 kebabs.= 5-6 people

Especias para pinchitos, pimenton dulce and pimenton picante available from Saborear. Wooden skewers need to be soaked in water before use.