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Ingredients

• 2 TBSP chopped onion
• 4 large garlic cloves, chopped
• 1 TBSP smoked sweet Spanish paprika
• 1/2 tsp smoked hot Spanish paprika or 1/4 tsp cayenne
• Kosher or sea salt
• 1 tsp dried oregano
• 1 tsp black peppercorns
• 2 tsp dried thyme
• 1 tsp ground cumin
• 1/8 tsp ground cinnamon
• 1 bay leaf, crumbled
• 2 TBSP best quality white wine vinegar
• 2 TBSP dry white wine (optional)
• 3 TBSP olive oil, plus more for brushing the kebabs
• 1 1/2 lb pork shoulder or tenderloin, leg of lamb, or chicken breasts or boneless skinless thighs, cut into 3/4 inch cubes

Description

Tapas Bars All Over Spain Apply A Moorish Marinade To Their Meat. The Kebabs Can Be Used With Pork, Chicken Or Lamb.

Group Recipes