When I was in Barcelona I visited a classic churrería, which felt like the local spot to gather—a bit like the local café where you would grab a cup of tea and catch up with the latest gossip. It was cheap and cheerful, and they made sinfully good churros, served with rich hot chocolate so thick that you could stand them up in it. Although they are traditionally a breakfast food, if you switch an ingredient or two they make a great savory dish.
Ingredients
Two whole chickens, propped up on vertical roasters, rubbed with spices, and leisurely cooked and smoked over an indirect fire.
In the United States, we don’t usually see ground meat on skewers, but it is typical throughout the Middle East and Africa. The trick to this dish is not to overmix the lamb, so it doesn’t become mealy. I like these meatballs nice and small so the bite you get is fully caramelized—lamb on the outside, onion on the inside.
For those days when you don't want to tend a fire, this is one utterly delicious oven version that will stand up to smoke-roasted ribs any day.
This glorious cream cheese, caper, caraway seed, and paprika combination, spread over sour black bread or over slices of any dark or brown bread, is rhapsodically unbeatable.
To use, sprinkle ribs, brisket, or chicken as if you were putting on heavy salt and pepper.