José Pizarro’s recipe for pinchos moruno with mojo verde (lamb skewers with green sauce)

In my home region of Extremadura and in neighbouring Andalusia, we call these lovelies pinchitos. Probably originating from the Moors, they’re essentially small kebabs made by threading marinated lamb on to skewers, or pinchos. The accompanying mojo verde, meanwhile, hails from the sun-drenched Canary Islands off the coast of north-west Africa and is a simple green sauce that also pairs brilliantly with small baked and salted potatoes (the best ones just so happen to come from the Canaries, too).
You will need wooden skewers soaked for half an hour in cold water, so they won’t burn.
Prep 15 minCook 25 minServes 4
For the lamb600g diced lamb leg, cut into small, roughly 2cm cubes2 garlic cloves, peeled and crushed2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked sweet pimentón1 tsp smoked hot pimentón
3 sprigs fresh oregano, leaves picked3 sprigs fresh thyme, leaves picked1 tbsp sherry vinegar
2 tbsp olive oil
Lemon wedges, to serve
For the mojo verde50g flat-leaf parsley
30g coriander
20g chives
2 guindillas (Spanish pickled hot peppers), drained and finely chopped2 garlic cloves, peeled and crushed1 tsp ground cumin
2 tbsp sherry vinegar
Salt and black pepper
75-100ml extra-virgin olive oil
Put the diced meat in a bowl with all the other ingredients for the lamb, toss to coat, then set aside while you make the mojo verde.
Put the herbs, guindillas and garlic in a small food processor, blitz to a paste, then add the cumin and vinegar, and blitz again. Season to taste, then stir in the oil until the mix loosens and turns into a thick, spoonable sauce.
Thread the marinated lamb on to soaked wooden skewers. Put a griddle pan or heavy-based frying pan on a high heat, then sear the lamb, turning often, until it’s coloured all over, tender and cooked through (I like it still a little pink in the middle). Serve with the mojo verde for dipping.