Pinchos Morunos Recipe

In a large bowl, combine the red wine, olive oil, minced garlic, paprika, cumin, ground coriander, dried oregano, salt, and black pepper. Whisk together until well combined.

Add the cubed leg of lamb to the marinade. Toss to ensure all pieces are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

After marinating, remove the lamb from the refrigerator and let it sit at room temperature for 30 minutes.

Thread the marinated lamb cubes onto the soaked wooden skewers, alternating with pieces of bell pepper and red onion.

Leave a small gap between the pieces for even cooking.

Preheat a grill or grill pan over medium-high heat.

Once hot, place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the lamb is browned and cooked to your desired doneness.

For medium-rare, aim for an internal temperature of 145°F (63°C).

Remove the skewers from the grill and let them rest for a few minutes before serving.

Serve the pinchos morunos with a side of your choice, such as rice or a fresh salad.