This recipe is from Spain with an Arab influence:

Pork Brochettes - Pinchos Morunos recipe
Makes about 20

21b loin of pork, cut into 3/4-inch cubes
2 fl oz white wine
2 fl oz light olive oil
3 large cloves garlic, crushed
1 tsp hot smoked paprika, chili powder or cayenne pepper
1/2 bay leaf, crumbled
2 tsp chopped fresh thyme
Salt and freshly ground black pepper
2 lemons, quartered (optional)

Arrange the meat in a wide, shallow, non-metallic dish.

Mix together all the other ingredients, except the lemons.

Pour the mixture over the meat, cover, and leave to marinate, prefen fridge, for at least 8 hours, turning once or twice.

Thread three cubes onto each skewer and cook on a very hot griddle turning once or twice, for about 8 minutes. The meat will be charred but juicy.

Squeeze over the juice of the lemon wedges, if you wish, and serve hot.
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Pork and Bell Pepper Brochettes

1 1/2 to 2 lbs. lean boneless pork butt, cut in 1 1/2-inch cubes
1/2 C. dry white wine
juice of 1 lemon
2 T. olive oil
1 t. each salt and paprika
1/4 t. each black pepper and dried rosemary
1 large onion
1 large red bell pepper, halved and seeded

Place pork cubes in a shallow bowl. In blender, mix wine, lemon juice, oil, salt, paprika, pepper, and rosemary. Cut onion in half; reserve half and finely chop the other half and add to pork. Pour marinade over pork. Cover and refrigerate pork 8 to 10 hours or overnight.

Remove pork from bowl, reserving marinade. Cut remaining onion half in wedges; separate into layers and cut into squares. Cut red pepper into 1-inch squares. Using 4 to 6 skewers, thread pork cubes, alternating with onion and red pepper squares.

Prepare charcoal fire for direct-heat cooking. When coals are ready, grill skewered pork about 6 inches above coals, brushing occasionally with reserved marinade until well-browned on each side (about 7 to 8 minutes per side).

Servings: 4 to 6.
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BROCHETTES OF PORK WITH ROSEMARY
Serves 4

1 pound lean boneless pork, cubed

For marinade:
1/2 cup dry white wine
1 teaspoon minced garlic
1 teaspoon chopped rosemary leaves
1 teaspoon chopped parsley
1 teaspoon grated lemon rind
1/4 ground black pepper
1/2 cup olive oil
1/4 wine vinegar

Combine marinade ingredients in a glass bowl. Mix pork cubes into marinade for 1 hour. Remove pork from marinade, and thread through skewers. Broil on a charcoal grill.