Pinchos (Spanish Kebabs/Tapas - Pork, Lamb, Prawns or Chicken)

1. 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. 2

   Place the pork in a bowl and rub a little salt on it.

3. 3

   Scrape the marinade into the bowl with the meat and toss to combine thoroughly.

4. 4

   Cover the bowl and refrigerate the pork for 4-6 hours, tossing a few times.

5. 5

   Let the meat come to room temperature before grilling.

6. 6

   Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat.

7. 7

   When ready to cook, thread the meat onto the skewers and brush it with a little olive oil.

8. 8

   Cook the meat, brushing with olive oil and turning once, until it is just cooked through, 5-7 minutes.

9. 9

   (If you are cooking lamb and would like it medium-rare, dont cook it quite so long).

10. 10

    Serve the kebabs at once.

* Per serving · 4 servings · Values may vary.