Tapas
Pinchos Morunos - Pork Kebabs

A quick and easy tapa, best marinated overnight. Can be made using pork, lamb, beef or chicken. We used pork. This is a popular tapa often served in bars across Spain.

INGREDIENTS:
· 1 lb Pork Shoulder, fat trimmed
· Extra Virgin Olive Oil
· 2 cloves Garlic – crushed
· 1 tsp paprika
· 1 tsp Oregano (dried)
· Salt to Taste

PREPARATION:
Dice your pork into ½ cubes and place in a bowl. Now add your paprika, garlic, oregano, salt and pepper. Stir the ingredients together so the pork is completely coated in the mix. Cover and leave in the fridge overnight. The longer you leave to marinate the better. The pinchos can be fried, grilled or barbequed. We went for the grilling. Cook for approximately 10 minutes and then serve.