In my home region of Extremadura and in neighbouring Andalusia, we call these lovelies pinchitos. Probably originating from the Moors, they’re essentially small kebabs made by threading marinated lamb on to skewers, or pinchos. The accompanying mojo verde, meanwhile, hails from the sun-drenched Canary Islands off the coast of north-west Africa and is a simple green sauce that also pairs brilliantly with small baked and salted potatoes (the best ones just so happen to come from the Canaries, too).
