Moorish Pork Kebabs

• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika (hot or sweet)
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground red pepper (cayenne)
• 2 tablespoons minced fresh cilantro, plus more for garnish
• 1 1/2 teaspoons fresh minced oregano leaves
• 1/2 teaspoon fine sea salt
• 2 garlic cloves, minced
• 1/4 teaspoon ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 lb fresh pork shoulder, trimmed and cut into 1-inch cubes (butt)
• 4 wooden skewers, soaked in cold water at least 30 minutes

1. In a large mixing bowl, stir together the first 12 ingredients (cumin through lemon juice) Cover and refrigerate 4-6 hours.
2. Prepare a medium-hot fire in the grill. Thread pork on the soaked skewers.
3. Grill directly over the heat, turning kebabs as necessary, until meat is browned and cooked through.
4. Remove to a platter and if desired, sprinkle with cilantro.

ground cumin, ground coriander, paprika, ground turmeric, ground red pepper, fresh cilantro, oregano, salt, garlic, ground black pepper, extravirgin olive oil, lemon juice, pork shoulder, wooden skewers

Taken from www.food.com/recipe/moorish-pork-kebabs-486654 (may not work)