Spanish beef skewers

Ingredients for 4 servings:

• 500 g beef
• 2 garlic cloves
• ½ lemon(s) (organic), juice and zest
• 60 ml olive oil, good
• ½ tsp thyme
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp sweet paprika powder
• 1 small chili pepper(s)
• Olive oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Tapas, pinchitos

Basically, any beef will do; it’s a matter of taste. However, it’s important to de-sinews the meat beforehand, as I had to do with my last entrecote. Cut the beef into long strips. Wash and dry the lemon, and zest it. Squeeze the lemon juice and set aside. Cut the chili pepper into rings and crush it with a long kitchen knife. Thinly slice the garlic. Mix the olive oil, lemon juice, lemon zest, chili, and spices. Add the meat to the marinade you just mixed, cover, and marinate in the refrigerator for 2 hours. Even after marinating, thread the strips of meat onto a skewer in a slightly wavy pattern, ensuring the skewer pierces the meat several times. Option A: Heat a pan with olive oil and fry the skewers for about 3-4 minutes. Option B: Preheat the oven to 180°C and fry the skewers for about 6-8 minutes. Option C: Grill the skewers on the barbecue. I recommend only briefly grilling directly, followed by indirect grilling, as the high oil content can quickly lead to flames. The cooking time depends on the type of meat used. Measuring the core temperature is recommended.