Pincho de Jamón y Lechuga

Ingredients

• 12 slices of Spanish jamón 12 slices of Spanish jamón
• 12 small lettuce leaves 12 small lettuce leaves
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 16g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, whisk together the olive oil, lemon juice, paprika, dried oregano, salt, and pepper.
2. 2.
   Place the jamón slices in a shallow dish and pour the marinade over them. Let them marinate for 15 minutes.
3. 3.
   Heat a grill or grill pan over medium heat.
4. 4.
   Thread a slice of jamón onto a skewer, followed by a lettuce leaf. Repeat with the remaining jamón and lettuce.
5. 5.
   Grill the skewers for 2-3 minutes on each side, until the jamón is slightly crispy and the lettuce is wilted.
6. 6.
   Remove from the grill and serve immediately.

Treat your ingredients with care...

• Jamón — Make sure to choose a high-quality Spanish jamón for the best flavor. Look for thinly sliced jamón, as it will be easier to skewer and grill.

Tips & Tricks

• If you can't find Spanish jamón, you can substitute it with prosciutto or any other dry-cured ham.
• For added flavor, you can brush the skewers with the marinade while grilling.
• Serve the Pincho de Jamón y Lechuga with a drizzle of balsamic glaze for an extra touch of sweetness.

Serving advice

Arrange the skewers on a platter and garnish with fresh herbs, such as parsley or cilantro. Serve them as an appetizer or as part of a tapas spread.

Presentation advice

To enhance the presentation, you can serve the Pincho de Jamón y Lechuga on a wooden board or a rustic plate. Add a sprinkle of paprika or a lemon wedge for a pop of color.