Pincho

Method

1. Grate 1 garlic clove into a small bowl. Add 1 tsp sweet paprika, 0.5 tsp ground cumin, 0.25 tsp dried oregano, 0.25 tsp ground turmeric, 0.25 tsp salt, a good grind of black pepper, 1 tbsp olive oil and a squeeze from the 0.5 lemon (keep the rest for serving). Stir to a loose brick-red paste.
2. Cut 130 g pork loin into even 2.5 cm cubes and turn them through the marinade until every side is coated. Cover and refrigerate for at least 2 hours, or overnight for a deeper flavour.
3. Soak 2 short wooden skewers in cold water for 10 minutes so they do not scorch. Cut 0.5 green pepper into 2 cm squares and thread the pork onto the skewers, alternating with the pepper, pushing the pieces snug but not squashed. Let them sit out of the fridge for 10 minutes.