1. Place the onion, garlic, sweet and hot paprikas, 2 tsp of the salt, the oregano, peppercorns, thyme, cumin, cinnamon, bay leaf, vinegar, wine (if using) and olive oil in a mini food processor and process to a paste. 2. Place the pork in a bowl and rub a little salt on it. Scrape the marinade into the bowl with the meat and toss to combine thoroughly. 3. Cover the bowl and refrigerate the pork for 4-6 hours, tossing a few times. Let the meat come to room temperature before grilling. 4. Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat. 5. When ready to cook, thread the meat onto the skewers and brush it with a little olive oil. 6. Cook the meat, brushing with olive oil and turning once, until it is just cooked through, 5-7 minutes. (If you are cooking lamb and would like it medium-rare, don’t cook it quite so long). Serve the kebabs at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
