Give a Spanish touch to your meats with these spices. You can use them straight from the jar, sprinkling them on top of your meat, or you can marinate the meat before serving. To prepare the traditional Spanish ‘pincho’ (a meat brochetta), just cut the meat into cubes, and mix with the seasoning (25g per Kg of meat) and some olive oil. Leave to macerate in the fridge for at least one hour before preparing the brochettes.
Salt, paprika, sugar, pepper, cumin, and thyme.