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.