A skewered meat appetizer from the Andalusian region of Spain, this widely popular Mediterranean tapa is most often made with chicken or pork. Although the Spaniards finally won their independence in 1492, the previous 700 years of rulership by the North African Moors gifted them with a culinary influence that was rich in exotic spices from both the Middle and the Far East. The spiciness of this piquant fusion of paprika, cinnamon and cumin can be customized by the varying heat of different curry powder blends. Steeped in flavorful spices and grilled to perfection, the subtle sweetness of the grapes kicks this dish over the top.
The intense color and intoxicating scent of the spices amps up the allure of this easy-to-make citrus and olive oil marinade.
Fast and easy to prepare makes this dish a top contender for a party or weeknight supper. The bold, succulent flavor makes it a steadfast favorite. Enjoy!