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Pinxo morú (lamb brochettes)
Serves 4-6 Starters and mains
Ingredients
- 1tbsp finely chopped fresh coriander
- 2tsp paprika
- 2tsp kosher salt
- 1tsp ground cumin
- 1 garlic clove, chopped
- 1tbsp fresh lime juice
- 3tbsp extra virgin olive oil
- 450g boneless leg of lamb or top round, cut into 2.5cm cubes
- 8-10 skewers (15-20cm), soaked in water for 1 hour if wooden
For the pepper sauce
- 2 dried árbol chillies
- 1 roasted red pepper
- 250ml sofregit or shop-bought sofrito
- 4tbsp extra virgin olive oil
- 1tbsp fresh lime juice
- 1tsp ground cumin
For the cucumber-yoghurt salad
- 60ml plain full-fat yogurt
- 1tbsp chopped fresh mint leaves
- 1⁄2 medium cucumber, peeled, seeded, and thinly sliced onthe diagonal
Method
First, marinate the lamb. In a large, resealable bag, combine the coriander, paprika, salt, cumin, garlic, lime juice, and olive oil. Add the lamb and shake to coat. Press the air out of the bag and seal. Marinate, chilled, for at least 4 hours or overnight.
To make the pepper sauce, bring a small saucepan of water to a boil over a high heat. Add the chillies, remove the pan from the heat, and allow to stand for around 20 minutes, until soft, then transfer the chillies to a blender or food processor. Add the roasted red pepper, 250ml of sofregit, olive oil, lime juice, and cumin. Season generously with salt and pulse until the mixture is thick and smooth. It should be thick enough to rest on the plate in a thick pool.
To make the cucumber-yoghurt salad, in a medium bowl, stir together the yoghurt, mint, and a generous pinch of salt. Add the sliced cucumber and toss to coat well. Use immediately or chill for up to 3 hours.
Heat a grill or grill pan to medium. Thread 4 to 5 pieces of marinated lamb onto each skewer. Grill the skewers for around 10 minutes, turning once, until the meat is charred in spots but still rare inside.
Divide the dressed cucumbers among plates and top with the skewers. Finish by spooning on the pepper sauce.
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