Pinchos (Spanish Kebabs/Tapas - Pork, Lamb, Prawns Or Chicken)

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1 teaspoon black peppercorns

2 tablespoons dry white wine (optional)

4 large garlic cloves , chopped

2 teaspoons dried thyme

1 tablespoon spanish sweet smoked paprika

1/2 teaspoon spanish hot smoked paprika or 1/4 teaspoon cayenne

1/8 teaspoon ground cinnamon

3 tablespoons olive oil , plus more for brushing the kebabs

1 teaspoon ground cumin

1 1/2 lbs pork shoulder or pork tenderloins or leg of lamb or chicken breasts or prawns

2 tablespoons white wine vinegar (good quality)

coarse salt (kosher or sea)

1 bay leaf , crumbled

1 teaspoon dried oregano

2 tablespoons chopped onions

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