Pinchos morunos – meat skewers, Spanish style

Ingredients for 4 servings:

• 600 g lamb, pork or chicken, slightly marbled
• 1 onion(s)
• 1 lemon(s), untreated, the juice and some zest
• 2 tsp coriander
• 1 tbsp spice mix (Ras-el-Hanout)
• 2 cloves garlic
• some stalks of parsley, frozen or fresh
• 8 tbsp olive oil
• some salt

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 30 minutes

Moorish spears

Place the coriander seeds, finely chopped parsley, garlic cloves, lemon juice (and a little zest), ras el hanout, salt, and olive oil in a mortar and pestle. These ingredients are then ground thoroughly and mixed. Pour the marinade over the pieces of meat (about 2 x 2 cm) in a bowl, then add the onions. Mix everything well and massage the marinade into the meat. Cover the bowl tightly and refrigerate for about 24 hours. The next day, thread the meat onto wooden skewers and cook on all sides in a pan or on a plancha grill over medium heat without any fat. The time depends on the quality of the meat. The skewers are also ideal for grilling. You can also add about 1 teaspoon of paprika to the marinade, but be careful, it quickly becomes bitter when cooked. I omit it. Suitable as an appetizer, main course, or tapa. Side dish: baguette.