Name: Grilled Pinchitos with Yogurt Lime Dipping Sauce
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings
Ingredients: For sauce:; 1/2 cup plain yogurt; 3 tsp. lime juice; For pinchitos:; 1 Tbsp. red wine vinegar; 1 Tbsp. olive oil; 1 lb. beef, pork, lamb, or chicken, cubed; Choose 2 of these veggies:; 8 oz. white mushrooms; 2 bell peppers (variety of colors), cubed; 2 small zucchini or squash, thick slices; 1 red onion, cut in wedges; Bamboo skewers, soaked in water for at least 30 min.

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Grilled Pinchitos with Yogurt Lime Dipping Sauce

Recipe by Mike Johnston, Savory Spice founder

Grilling & BBQ

"Pinchitos" are Spanish for "kebabs" and are often served tapas-style in Spain. Our Southern Spain Pinchito Spice adds a Spanish-influenced curry flavor to whatever your using it in. It works here both as a marinade for the meat and as a dipping sauce for the grilled kebabs.

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Serves 4 servings

Prep Time 15 minutes

Cooking Time 15 minutes

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Grilled Pinchitos with Yogurt Lime Dipping Sauce

Ingredients

For sauce: 2 tsp. Southern Spain Pinchito Spice 1/2 cup plain yogurt 3 tsp. lime juice

1/2 tsp. Crushed Aleppo Chiles

For pinchitos: 2 Tbsp. Southern Spain Pinchito Spice 1 Tbsp. red wine vinegar 1 Tbsp. olive oil 1 lb. beef, pork, lamb, or chicken, cubed Choose 2 of these veggies: 8 oz. white mushrooms 2 bell peppers (variety of colors), cubed 2 small zucchini or squash, thick slices 1 red onion, cut in wedges Bamboo skewers, soaked in water for at least 30 min.

1 tsp. Crushed Aleppo Chiles

Middle Eastern Kebab Seasoning

Directions

Step 1 For sauce: Whisk together all sauce ingredients and refrigerate until ready to serve pinchitos.

Step 2 For pinchitos: In a gallon-size zip top bag or other sealable container, thoroughly combine Pinchito Spice, vinegar, and oil. Add meat and toss to coat all pieces with marinade. Refrigerate for 1 to 4 hours. Preheat grill to medium-high. Thread skewers with alternating meat and veggie pieces. Grill 5 to 7 min. per side, or to desired doneness. Transfer skewers to a platter and sprinkle with crushed Aleppo chiles to taste.

Recipe Notes

For a vegetarian option: Use 14 oz. extra firm tofu or 1 lb. eggplant in place of meat. For eggplant, sprinkle cubes generously with salt and let sit in a colander for 30 min. to remove excess moisture before marinating.

For a vegan option: Make the vegetarian substitutions and use a non-dairy yogurt for the sauce.