PINCHITOS (KABOBS, MOROCCAN STYLE)
3 lb. pork lamb or veal
2 lemons
1 tsp. salt
4 tbsp. chopped parsley
10 cloves garlic, minced
1/2 tsp. cayenne or red pepper
1 tbsp. Moroccan spices (especias para pinchitos)
Cut the meat into quite small cubes (about 1 to 1 1/4 inch square). In a deep bowl, put a single layer of meat. Sprinkle with chopped parsley, minced garlic, pinch of salt, 1 teaspoon spice and a tiny pinch of cayenne. Squeeze the juice of 1/2 lemon over it. Add another layer of meat and other ingredients.
Continue until all the meat is used. Cover and marinate in the refrigerator 6-12 hours, turning the mixture 2 or 3 times. Thread 4-5 pieces of the meat on thin, metal skewers and grill over charcoal until browned on all sides.
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