Popular across the Spanish regions of Andalucia and Extremadura, these marinated meat skewers trace their origins to the Moorish occupation of Spain, the cumin and coriander telltale signs of an exotic influence. They are fantastic grilled over charcoal or wood, as the spicy meat really benefits from the lick of an open flame. We make these with ibérico pork, but you could use lamb leg, a fattier cut of beef such as rib eye, or rare-breed British pork like Gloucester Old Spot. These are delicious with Mojo verde.