PINCHITOS- Moroccon Kabobs

      PINCHITOS    Cassidy Larson

3 pound roast cut into 1 inch cubes (sirloin tip roast is the most tender)

1/2  tsp. salt                         1/2 tsp. parsley

1 Tbs. dried onions            2 T. olive oil

1/2 tsp.saffron                     1/2 tsp. red hot pepper

2 Tbs. pinchito spice from Morocco

Mix all ingredients except meat.  Coat meat with spice mixture and let marinade several hours or over night.  Arrange meat on kebobs.  Then grill turning until meat is browned and juices are sealed.                          Serves  6

(If you can’t get pinchito spice from Morocco, try Spanish paprika)