This recipe for lamb pinchitos (kebabs) needs a lean cut of meat. But as most cuts of lamb are only lightly marbled and the excess fat is easily trimmed, this is pretty easy. In Spain milk fed lamb is freely available so we used a leg of lamb that we deboned and trimmed, although as a younger meat, there was only limited fat to remove. If you can get hold of milk-fed lamb, it is definitely worth the effort as the flavour and texture is so much more tender and succulent. We’re fans of spice so went for the spicy variety of paprika (pimentón picante), if you like it a little more mild you could equally choose the more moderate option (pimentón agridulce). The simple salsa makes use of another Spanish favourite – sherry vinegar – which together with the sweetness of the red onion and full flavour of the tomato and mint produce a salad that makes a refreshing accompaniment to this summary dish.
Preparation time: 2 hrs
Cookiing time: 10 mins
Ingredients:
- 300g lean lamb, cubed
- 3/4 tsp ground cumin
- 1 1/2 tsp ground paprika (spicy)
- 20 ml olive oil
- salt
- ground black pepper
- 1 red onion, thinly sliced
- 1 large tomato, small cubes
- 15 ml sherry vinegar
- 30 ml olive oil
- 10-12 mint leaves, roughly torn
- salt, to taste
Method:
- Place the lamb in a bowl and add the cumin, paprika, olive oil and season with plenty of salt and freshly ground pepper. Mix well. Cover with bowl with cling-film and then leave in the refrigerator for at least two hours, or if you have time overnight. The longer you leave it, the more time the lamb has to absorb all the spicy flavours.
- Whilst your lamb is marinating you can make your salsa. Put your sliced red onion, tomato and mint leaves in a bowl and add to it the sherry vinegar and olive oil. Sit all together until thoroughly blended and season to taste with salt.
- Remove the lamb from the refrigerator and and spear the cubes on skewers. If you’re using wooden skewers, be sure to soak them first in cold water for 20-30 mins to prevent them burning when placed on your barbecue. If you’re feeling particularly creative and you have a nice bush of rosemary in your garden, you could even use rosemary twigs.
- Cook the pinchitos on a hot barbecue or under a hot grill for about 5-10 minutes. You want the lamb to be well browned but still slightly pink in the centre. Serve hot with the salsa.
Recipe by kind permission of The Foodies Larder
The Foodies Larder is an artisan Spanish Food Hamper business. Based in Andalusia in Spain, each month they put together a curated selection of seasonal food and ingredients sourced from artisan producers around the country for their monthly hampers. A Foodies Hamper subscription provides a steady supply of delicious natural Spanish produce. Subscribers receive a fresh selection of gourmet products every month – each different from the last, and each based on the season. With each months hamper they also provide a menu card with with recipes that show customers how to create the best possible traditional Spanish dishes with each month’s ingredients.