Spicy Lamb Pinchitos with Red Onion Salsa


  • 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
  • 1012 mint leaves, roughly torn
  • salt, to taste


  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.
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