Grilled Moroccan Pork Tenderloin Kabobs

• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 8 garlic cloves, minced (4 teaspoons minced)
• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano, crushed)
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon grated fresh ginger
• 12 teaspoon fresh ground black pepper
• 14 teaspoon kosher salt (I would increase this amount or salt the cubes after marinating)
• 14 teaspoon cayenne pepper or 14 teaspoon crushed red pepper flakes
• 14 teaspoon ground turmeric
• 1 lb pork tenderloin, cut into 1-inch cubes
• 2 cups green seedless grapes

1. For marinade, in a large bowl stir together parsley, lemon juice, oil, garlic, oregano, coriander, paprika, ginger, black pepper, kosher salt, cayenne pepper and turmeric until combined.
2. Add pork cubes and grapes.
3. Stir gently until pork and grapes are coated.
4. Cover and marinate in the refrigerator for 1 to 2 hours.
5. On eight 12-inch skewers, alternately thread pork and grapes, leaving a 1/4-inch space between pieces.
6. For a charcoal grill, place kabobs on the rack of an uncovered grill directly over medium coals.
7. Grill for 10 to 12 minutes or until pork is just slightly pink in center, turning occasionally to brown evenly.
8. (For a gas grill, preheat grill.
9. Reduce heat to medium.
10. Place kabobs on grill rack over heat.
11. Cover and grill as above.
12. ).

flatleaf, lemon juice, extravirgin olive oil, garlic, fresh oregano, ground coriander, paprika, ginger, ground black pepper, kosher salt, cayenne pepper, ground turmeric, pork tenderloin, grapes

Taken from www.food.com/recipe/grilled-moroccan-pork-tenderloin-kabobs-506259 (may not work)