Spicy Lamb Pinchitos With Red Onion Salsa

This recipe for lamb pinchitos (kebabs) calls for a lean cut of meat. This is pretty easy with lamb because most cuts are only lightly marbled and the excess fat is easily trimmed. In Spain milk fed lamb (cordero lechal) is freely available – not so in the UK – so we used a leg of lamb that we deboned and trimmed, although as a younger meat, there was only limited fat to remove. If you can get hold of milk-fed lamb, it is definitely worth the effort as the flavour and texture is so much more tender and succulent. Other popular ways to enjoy lamb in Spain are lamb chops – known as chuletas – or roasted (cordero lechal asado). We’re fans of spice so opted for the spicy variety of paprika (pimentón picante) but you could equally choose the more moderate option (pimentón agridulce). The simple salsa makes use of another Spanish favourite – sherry vinegar – which together with the sweetness of the red onion and full flavour of the tomato and mint produce a salad that makes a refreshing accompaniment to this summary dish.

Spicy Lamb Pinchitos with Red Onion Salsa

• Prep Time: 2 hrs
• Cook Time: 10 mins
• Total Time: 41 minute
• Cuisine: Meat

Ingredients

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• 300g lean lamb, cubed
• 3/4 tsp ground cumin
• 1 1/2 tsp ground paprika (spicy)
• 20 ml olive oil
• salt
• ground black pepper
• 1 red onion, thinly sliced
• 1 large tomato, small cubes
• 15 ml sherry vinegar
• 30 ml olive oil
• 10–12 mint leaves, roughly torn
• salt, to taste

Instructions

1. Place the lamb in a bowl and add the cumin, paprika, olive oil and season with plenty of salt and freshly ground pepper. Mix well. Cover with bowl with cling-film and then leave in the refrigerator for at least two hours, or if you have time overnight. The longer you leave it, the more time the lamb has to absorb all the spicy flavours.
2. Whilst your lamb is marinating you can make your salsa. Put your sliced red onion, tomato and mint leaves in a bowl and add to it the sherry vinegar and olive oil. Sit all together until thoroughly blended and season to taste with salt.
3. Remove the lamb from the refrigerator and and spear the cubes on skewers. If you’re using wooden skewers, be sure to soak them first in cold water for 20-30 mins to prevent them burning when placed on your barbecue. If you’re feeling particularly creative and you have a nice bush of rosemary in your garden, you could even use rosemary twigs.
4. Cook the pinchitos on a hot barbecue or under a hot grill for about 5-10 minutes. You want the lamb to be well browned but still slightly pink in the centre. Serve hot with the salsa.