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Spanish Kabobs
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This classic Spanish bar food makes for the perfect cookout grillable. The marinade has a lot of ingredients but is a snap to make – just toss it together the a day early, then before your party, skewer up the meats and you’re ready. Most any meat and even shrimp will work, but we love pork or chicken thighs best. 
serves 6-8


2 tablespoons onions, chopped

4 large garlic cloves, chopped

1 tablespoon smoked paprika

1/2 teaspoon hot paprika or 1/4 teaspoon cayenne pepper

1/2 teaspoon coarse salt

1 teaspoon dried oregano

1 teaspoon black peppercorns

2 teaspoons dried thyme

1 teaspoon ground cumin

1/8 teaspoon ground cinnamon

2 tablespoons white wine vinegar

2 tablespoons dry white wine

3 tablespoons olive oil

1 1/2 pounds pork shoulder or boneless, skinless chicken, cubed 

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Spanish Kabobs
  • I'm a dairy free recipe!
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1. Place all marinade ingredients into food processor and process to a paste.

2. Place the meat in a bowl or large zip seal bag. Add marinade and mix well, making sure all cubes of meat are covered.

3. Cover the bowl or zip up the bag and refrigerate the meat for at least 4 hours.

4. Load cubed, marinated meat onto skewers and allow to come to room temperature. Brush kebabs with oil before grilling. Note: if using wooden skewers, soak skewers in water beforehand to ensure they won’t char on the grill.

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