Lamb Pinchos Morunos
Juicy skewers marinated with cumin, paprika, garlic and lemon, seared on the griddle. Andalusian fair flavor at home.
- Total
- 27 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- boneless leg of lamb1.75 lb
- cumin2 tsp
- sweet paprika2 tsp
- crushed red pepper1 pinch
- oregano1 tsp
- thyme1 tsp
- garlic clove3
- parsley2 tbsp
- lemon1
- olive oil4 tbsp
- salt1 tsp
- black pepper1 pinch
- skewer8
Method
- 1
If the skewers are wooden, soak them in water while you prepare the rest.
- 2
Cut the leg of lamb into cubes of about 3 cm, trimming excess fat.
- 3
Crush the garlic with the salt in a mortar and add the cumin, sweet paprika, ground chili, oregano, thyme, black pepper, chopped parsley, lemon juice and olive oil. Mix well.
- 4
Coat the lamb cubes with the marinade and let rest at least 15 minutes (if you have time, a few hours in the fridge is even better).
- 5
Thread the meat onto the skewers, about 5 or 6 cubes each, without packing them too tightly.
- 6
Heat a griddle or skillet over high heat and cook the skewers 10-12 minutes, turning every few minutes, until golden outside and juicy inside.
- 7
Serve the pinchos morunos fresh off the heat, with a few drops of lemon if you like.
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