Moroccan Style Kebabs

• 1 lb pork, cut into 1-inch cubes
• 1 medium yellow squash, zucchini cut into 1-inch pieces
• 1 tablespoon olive oil, extra-virgin
• 1 teaspoon ground cumin
• 34 teaspoon salt
• 14 teaspoon cinnamon
• 12 teaspoon ground ginger
• 12 teaspoon dried oregano
• 12 teaspoon garlic powder
• 1 bell pepper, green, red, cut into 1-inch pieces

1. Coat a broiler pan or grill rack with cooking spray.
2. Toss the meat and zucchini with the olive oil and add the cumin, salt, cinnamon, ginger, oregano and garlic powder.
3. Let stand 15 minutes.
4. Thread the meat, zucchini and red pepper on skewers.
5. Grill or broil 6 minutes on each side, or until meat cubes are pink in the center and vegetables are crisp-tender.
6. Makes 4 servings.
7. If using pork: Pork tenderloin is tasty, moist and perfectly safe when pink in the middle.
8. For optimal flavor and texture, don't cook the meat until it's gray throughout.
9. Use an instant-read meat thermometer to check for doneness: Remove a roast from the oven at 150 degrees F.

pork, yellow squash, olive oil, ground cumin, salt, cinnamon, ground ginger, oregano, garlic, bell pepper

Taken from www.food.com/recipe/moroccan-style-kebabs-423499 (may not work)