PINCHITO TAPAS, A La Espagne, prepare ahead, low-cal

These popular Arab inspired Spanish tapas will easily translate to substantial  appetisers...                                                               

Home-made Spanish Pork Pinchitos, Arab inspired tapa
'Lovely, really good' 'Very nice.' Tasters

Ideally, these boldly flavoured tender cubes of meat would be eaten on a hot summer night with the sound of the Mediterranean in the background and the scent of wild thyme drifting through the darkness.

But...

Against a backdrop of Christmas lights - even if snow is swirling outside - these pinchitos will do, very nicely indeed, as a tasty snack with a glass of wine or  authentic sangria.   

The pork should be prepared a good 24 hours ahead to allow the simple marinade to permeate and tenderise the meat.

Pork shoulder (wallet-friendly) or fillet is traditionally used in Spain.  Cumin, coriander and paprika are the usual trinity of spices used; saffron and turmeric also appear but in the interests of simplicity and cost do not appear here. 

There is some dispute over whether pork fat should be left on the cubed meat.  Dieters and anyone with fat/cholesterol problems should definitely remove fat.  But if the budget stretches to organic pork and there are no health issues, the fat will add a lovely layer of flavour and moistness.  

Pork can be replaced with chicken breast or lamb (the Blogger has only tested pork).  

Cost: £2.50-4
Makes: 24-30 cubes

Ingred:
  1 lb/1/2 kilo pork

  1/4 tsp dried cumin 
  1/2 tsp dried coriander
  1 tsp smoked paprika
  2 med cloves garlic, finely grated
  1/2 tsp oregano 

  juice & zest of half a lemon 
  3 tbsp good olive oil
  Pepper & salt

  lemon wedges

  cubes of fresh wholemeal bread
   
Method:

1. Remove fat from pork (unless it's organic); cut into bite sized cubes (1.5inch/4cm)
2. Rub meat with spices
3. Combine rest of ingred; pour into a sealable plastic bag; add pork cubes.  Marinade 2 -24 hours (fillet will need the least marinading time) in the fridge
4. When ready to serve, place meat on skewers setting marinade aside (wooden skewers should be soaked overnight in water) 
5. Grill or bbq 10 mins, tuning frequently to prevent burning; if baking, cook in centre of oven at 200c 5-7mins, turning at least once and brushing with marinade. (If pinchitos are still pink in the centre, they need more time)
6. Serve with lemon slices alongside cubes of crusty French bread and plenty of serviettes

Comments:
'Flavour is lovely; they're really good.' Political Agent
'Very nice; I like the fact the meat has some springiness.'  Wonder Woman Office Organiser

Tip:

Try not to overcook these; they will be very dry

This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.