Pinchos with Guava Glaze (Spanish Kebabs)

2 lb. lamb shoulder, pork butt, shrimp or chicken, cut into 1 1/2-inch cubes
1 cup guava marmalade
1/2 cup virgin olive oil
2 tsp sweet Spanish paprika
2 T. garlic – minced
2 tsp oregano (dried)
2 T. Adobo Complete Seasoning (spanish season salt)
1 tsp. turmeric
1 1/2 tsp. cayenne pepper
Spanish olive oil
1/4 cup fresh lemon juice
Garnish with cilantro

Preparation:
1 Cut meat into 1 1/2 inch cubes.
2 Sprinkle paprika, garlic, oregano, adobo, turmeric, and cayenne pepper over meat and stir to coat thoroughly. Cover tightly and place in refrigerator for 24 hours.
3 Place several pieces of meat on each skewer and brush with guava marmalade grill them until done. 8-10 minutes on grill, *longer time for pork *less time for shrimp
(If using bamboo, be sure to soak them for an hour, so that they do not burn.)

serves 6