Cut the lamb into uniform 1–1.25 inch cubes. In a bowl, whisk together 3 tbs olive oil, paprika, cumin, coriander, black pepper, 1 tsp salt, minced garlic, lemon zest and 1 tbs sherry or red wine vinegar. Add the lamb cubes, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours (longer will intensify flavor but don’t exceed 8 hours).

Skewer the lamb

If using wooden skewers, soak them in water 30 minutes before using. Thread lamb cubes onto skewers leaving small gaps between pieces for even searing. Bring skewers to room temperature for 15 minutes before cooking.

Pickled shallots

Quick-pickle shallots

Combine 1/4 cup water, 1/4 cup white wine vinegar, 1 tsp sugar and 1/2 tsp kosher salt in a small saucepan with the bay leaf and peppercorns if using. Bring to a simmer to dissolve sugar and salt, then remove from heat. Place sliced shallots in a jar or bowl and pour the hot pickling liquid over them. Let cool to room temperature (about 20–30 minutes), then refrigerate at least 30 minutes. These will keep well for up to 1 week.

Salsa verde

Make the salsa verde

In a small bowl or mini food processor, combine parsley, cilantro (if using), capers, chopped cornichon, minced garlic, lemon juice, 2 tbs olive oil, red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Pulse or finely chop until you have a coarse, spoonable sauce (not fully puréed). Taste and adjust salt, lemon or oil to balance acidity and texture. Keep chilled until serving.

Cook & assemble

Sear the skewers

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs olive oil and swirl. Sear the skewers, working in batches so as not to crowd the pan: cook 2–3 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C), 3–4 minutes per side for medium. Rotate to get even browning and a good mahogany sear. Transfer to a plate and let rest 5 minutes.

Assemble pintxos

Place each skewer on a serving board or small plate. Spoon a teaspoon of salsa verde alongside or on top of the lamb. Top with a few rings of pickled shallot. Garnish with parsley leaves and serve with lemon wedges for squeezing.

Serving note

These pintxos are intended as small bites — serve 2–3 skewers per person as an appetizer. Leftover lamb can be refrigerated for up to 3 days.