Spanish pork skewers
At any village fiesta throughout Spain pinchos morunos (pork skewers), a spicy legacy of the Moors, are grilled and sold in the street to revellers. This version of a classic tapas dish uses pork.
- 900g (2lb) loin of pork, cut into 2cm (3/4in) cubes
- 50ml (2fl oz) white wine
- 50ml (2fl oz) light olive oil
- 3 large cloves garlic, crushed
- 2tsp hot smoked paprika, chilli powder or cayenne pepper (or 1tsp of hot smoked paprika, chilli powder or cayenne pepper and 1tsp mild smoked paprika, if you prefer)
- 1/2 bay leaf, crumbled
- 2tsp chopped fresh thyme
- Salt and freshly ground black pepper
- 2 lemons, quartered (optional)
- Arrange the meat in a wide, shallow, non-metallic dish. Mix together all the other ingredients, except the lemons, and season.
- Pour the mixture over the meat, cover and leave to marinate, preferably in the fridge, for at least 8 hrs, turning once or twice.
- Thread three cubes onto each skewer and cook on a very hot griddle or grill, turning once or twice, for about 8 mins. The meat will be charred slightly, but still juicy.
- Squeeze over the juice of the lemon wedges, if you wish, and serve hot.