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Pinchos Morunos

3 tablespoons oil
1 teaspoon vinegar
1 teaspoon oregano, finely chopped
1 teaspoon pimiento
Juice of one lemon
Salt & pepper

1 lb lamb
1 cup rice
2 tablespoons raisins
2 tablespoons pine nuts

Pour marinade over meat cut into small squares. Allow for several
hours. Boil the rice and drain. Thread the chunks of lamb onto
wooden skewers, reserving the marinade to baste the lamb while
grilling Saute the pine nuts and raisins and toss with the rice.

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