Pinchos (Spanish Kebabs/Tapas - Pork, Lamb, Prawns or Chicken)

• 2 tablespoons chopped onions
• 4 large garlic cloves, chopped
• 1 tablespoon spanish sweet smoked paprika
• 12 teaspoon spanish hot smoked paprika or 14 teaspoon cayenne
• coarse salt (kosher or sea)
• 1 teaspoon dried oregano
• 1 teaspoon black peppercorns
• 2 teaspoons dried thyme
• 1 teaspoon ground cumin
• 18 teaspoon ground cinnamon
• 1 bay leaf, crumbled
• 2 tablespoons white wine vinegar (good quality)
• 2 tablespoons dry white wine (optional)
• 3 tablespoons olive oil, plus more for brushing the kebabs
• 1 12 lbs pork shoulder or 1 12 lbs pork tenderloin or 1 12 lbs leg of lamb or 1 12 lbs chicken breasts or 1 12 lbs prawns

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.
3. Scrape the marinade into the bowl with the meat and toss to combine thoroughly.
4. Cover the bowl and refrigerate the pork for 4-6 hours, tossing a few times.
5. Let the meat come to room temperature before grilling.
6. Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat.
7. When ready to cook, thread the meat onto the skewers and brush it with a little olive oil.
8. Cook the meat, brushing with olive oil and turning once, until it is just cooked through, 5-7 minutes.
9. (If you are cooking lamb and would like it medium-rare, dont cook it quite so long).
10. Serve the kebabs at once.

onions, garlic, paprika, paprika, salt, oregano, black peppercorns, thyme, ground cumin, ground cinnamon, bay leaf, white wine vinegar, white wine, olive oil, pork shoulder

Taken from www.food.com/recipe/pinchos-spanish-kebabs-tapas-pork-lamb-prawns-or-chicken-252348 (may not work)