Bring a taste of Spain to your BBQ with Dan Cooper's Pinchos Morunos recipe. Marinated skirt steak, seasoned with a blend of spices, grilled to perfection

Ingredients

Serves 4-6

500g skirt steak 

Juice of ½ lemon

2 tbsp olive oil

1 tsp cinnamon

1 tsp cumin

1 tsp ground coriander

1 tsp turmeric

2 crushed garlic cloves

Salt and pepper to taste

Method

IN THE KITCHEN

1. Next add the dry spices and mix well.

2. Cut the meat into inch square cubes and then place in the marinade. Leave to marinade for 3 minutes. 

3. Skewer the meat onto bamboo skewers.

AT THE BARBECUE

1. Prepare the barbecue for indirect heat, approximately 220°C. If using a 57cm charcoal barbecue you will need one chimney starter of lit Weber briquettes. 

2. Grill the skewers for around 4-5 minutes on each side.

3. Remove and allow to rest for a few minutes, season liberally with salt and pepper before serving.

TIPS

This recipe works well with pork shoulder as an alternative meat.

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