Grilled Pork with Moorish Seasonings (Pinchos Morunos)

• 2 pounds Boneless Pork Loin Or Tenderloin
• 1 cup Onion, Finely Diced
• 3 cloves Garlic, Minced
• 3 Tablespoons Minced Flat-leaf Italian Parsley
• 1 Tablespoon Paprika, Preferably Spanish
• 1/2 teaspoons Hot Red Pepper Flakes
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Ground Coriander
• 1/2 teaspoons Dried Oregano
• 4 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Fresh Lemon Juice
• 1 teaspoon Salt
• 1/2 teaspoons Freshly Ground Black Pepper

1. 1.
2. Cut the pork into 1-inch cubes.
3. In a large non-reactive baking dish, combine all the remaining ingredients except 2 tablespoons oil.
4. Add the meat and toss thoroughly to coat, then marinate, covered, in the refrigerator for 4 to 6 hours or as long as overnight.
5. 2.
6. Preheat the grill to high.
7. 3.
8. When ready to cook, thread the pork cubes onto the skewers.
9. Oil the grill grate, then arrange the kebabs on the hot grate.
10. Grill until the pork is browned on all sides and cooked through, about 2 to 3 minutes per side, or 8 to 12 minutes in all, brushing occasionally with the reserved 2 tablespoons oil.
11. Serve immediately.

tenderloin, onion, garlic, parsley, paprika, red pepper, ground cumin, ground coriander, oregano, olive oil, red wine vinegar, lemon juice, salt, freshly ground black pepper

Taken from tastykitchen.com/recipes/main-courses/grilled-pork-with-moorish-seasonings-pinchos-morunos/ (may not work)