Moorish Pork Kabobs - from Spain


2 lbs boneless pork loin cut in 1" cubes

1/2 cup EVOO

3 tablespoons grund cumin

2 tablespoons ground coriander

1 tablespoon sweet paprika

1 teaspoon cayenne

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 teaspoons minced garlic

1/4 cup fresh lemon juice


Combine EVOO with all ground spices in a small skillet over low heat. Cook until warmed through & fragrant, about 3 minutes. Remove from heat & cool to room temperature.

Place pork pieces in a large ziplok bag and pour on cooled spice mixture. Add garlic & lemon juice. Seal the bag and rub spices into pork until all is well-seasoned. Refrigerate 4 hours to overnight.

Thread meat onto skewers. Grill over high direct heat until just cooked through, 12-15 minutes.