These little kebabs, frequently served as tapas, were almost certainly prepared with lamb before the Reconquista. You can prepare them with lamb, pork, or chicken. Serve with bread and lemon.
2 lbs. pork shoulder, sliced into 3/4” cubes (remove excess fat if necessary)
3 Tbsp olive oil
5 cloves garlic, chopped
3 Tbsp wine vinegar
3 Tbsp Andalusian Spices, ground
In a bowl, combine marinade ingredients.
Marinate the pork for several hours.
Skewer cubes to make small kebabs. Cook quickly over high heat (2-3 min. per side).