Pincho (Small kebabs)
Serves 4 people
450g lamb neck fillet or diced pork
½ tsp paprika
2 garlic cloves, sliced
olive oil to baste
4 skewers
Slice the meat into 1 inch cubes and place in a dish. Sprinkle over the paprika and sliced garlic. Drizzle olive oil over meat and leave to marinate for a short while.
When ready to cook, spear meat onto to skewers and grill or barbeque, turning frequently for around 15-20 minutes, or until cooked.
Serve with chunks of freshly cut coarse bread, such as a crusty baguette.
450g lamb neck fillet or diced pork
½ tsp paprika
2 garlic cloves, sliced
olive oil to baste
4 skewers
Slice the meat into 1 inch cubes and place in a dish. Sprinkle over the paprika and sliced garlic. Drizzle olive oil over meat and leave to marinate for a short while.
When ready to cook, spear meat onto to skewers and grill or barbeque, turning frequently for around 15-20 minutes, or until cooked.
Serve with chunks of freshly cut coarse bread, such as a crusty baguette.