These lamb skewers have been marinated in a mix of crisp sherry, herbs and some of the spices introduced to Spain during the Moorish occupation. The fino sherry cuts through the fattiness of the lamb and the spices accentuate the smokiness of the chargrilling.

Chargrilling adds a flavour unsurpassed by any cooking done with gas or electricity. The food takes on the smoky flavour of the wood. To chargrill, make a decent-sized fire of hardwood then let the fire die down and cook the meat over the coals. Cooking over heat beads gives a similar even heat but a different flavour. These pinchitos are excellent when eaten straight from the grill but my dad considers them better when eaten an hour later.