Pinchitos

  • 500 gr pork or lamb
  • 1 chopped onion
  • 2 cloves garlic
  • 1 tablespoon parsley
  • 1 teaspoon paprika
  • 3 tablespoons olive oil
  • some saffron
  • pinch oregano
  • ½ teaspoon cumin
  • salt, black pepper
  • skewers

Bone the meat with a sharp knife and cut in dice of about 3 cm. Peel and chop the garlic, peel the parsley. Mix all the other in a large bowl and add the dice of meat. Mix well, cover and let sit in the fridge for 12 hours.

The next day, bring the meat to room temperature. Skewer the dice in pairs of four. Pre-heat the over for 5 minutes and then grill the pinchitos, 3 minutes per side for lamb and 5-6 minutes per side if you used pork. Serve hot.