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Pinchos Morrunos...Spanish Lamb Brochettes in the Morrish Style
SUBMITTED BY: Unknown

INGREDIENTS
4 pound boneless lamb loin, cubed
7T olive oil
3T lemon juice
1 minced onion
2 minced garlic cloves
2T Spanish paprika
1/2t dried red pepper flakes
¼ t saffron
1 t dried oregano
1 t ground cumin


DIRECTIONS
Combine all ingredients and marinate the lamb overnight, skewer…then season with sea salt and grill to taste over high direct heat ….and serve with the mojo below! These brochettes work great at a tailgate with warm pocket bread, the mojo and yogurt seasoned with lime juice and parsley. The mojo you can make the day before.


Mojo Picon
2 dried ancho chiles, revived in hot water for 30 minutes, seeded and stem removed
2 roasted, peeled and seeded red bell peppers
1T Spanish paprika
1/4 cup red wine vinegar
6 garlic cloves
1t salt
1t ground cumin
2t fresh thyme
2t fresh oregano
1T parsley
1/2 cup olive oil

Puree all the ingredients in a food processor, adding the oil as you process.