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.