MOORISH KEBABS (PINCHOS MORUNOS)
Source: Toronto Star Newspaper (Star-Tested * Original)

"The Moorish occupation of Spain from the 8th to 15th centuries left its mark on Spanish cuisine, especially in Andalusia. These kebabs are made with pork, something the Arab conquerors would have never eaten. Boneless, skinless chicken breasts or thighs also work well."

2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp each: paprika, smoked paprika
1/2 tsp each: cayenne pepper, ground turmeric, dried oregano
1/4 tsp ground cinnamon
2 cloves garlic, minced
2 tbsp each: extra-virgin olive oil, lemon juice
2 tbsp chopped flat-leaf parsley
1 1/2 lb (675 g) pork loin, cut into 3/4-inch chunks
Salt & freshly ground pepper to taste
Twelve, 7-inch bamboo skewers, soaked in hot water 1 hour

In medium bowl, whisk cumin, coriander, two paprikas, cayenne, turmeric, oregano, cinnamon, garlic, oil, lemon juice and parsley to form smooth paste. Add pork. Season with salt and pepper. Mix thoroughly. Marinate, covered, in fridge 4 to 24 hours.

WHEN READY TO COOK:
Thread pork onto skewers, about 4 to 5 pieces per skewer.

Heat grill to medium-high. Oil grate.

Grill skewers, rotating on all four sides, until they are charred and cooked through, about 8 minutes. (Exposed skewer ends can be protected from direct heat of grill with strip of aluminum foil.)

Makes 8 to 12 tapas servings