Grilled Pinchitos with Yogurt Lime Dipping Sauce

For marinade: 2 tbsp. Southern Spain Pinchito Spice 1 tbsp. red wine vinegar 1 tbsp. olive oil For sauce: 2 tsp. Southern Spain Pinchito Spice 1/2 cup plain yogurt 3 tsp. lime juice and: 1 lb. cubed pork, lamb, chicken or beef cubed bell peppers (variety of colors) Metal or bamboo skewers

Notes: When using bamboo skewers, soak for at least half an hour to prevent them from burning. Directions: In a gallon size ziplock bag or other sealable container, thoroughly combine all the marinade ingredients and your meat of choice. Marinate for 1-4 hours. Skewer the meat pieces alternating meat and bell peppers. On a medium/high grill, 5-7 minutes on each side or to desired doneness. Whisk together all sauce ingredients and serve chilled with kabobs. Serving Suggestions: As a meal, over a bed of rice drizzled with the sauce. As an appetizer, serve on smaller skewers with extra sauce in a dish for dipping. Yields: 10 kebobs Thanks to: Mike Johnston, Savory Spice Shop Founder

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