Pinchitos Morunos
Spicy Pork Kebabs with Moorish Flavors
[from From Tapas to Meze by Joanne Weir]

2 garlic cloves, sliced
Salt and freshly ground pepper
1 tsp coriander seeds
3/4 tsp paprika
3/4 tsp cumin seeds
1/2 tsp dried thyme
1/4 tsp crushed red pepper
1 tsp curry powder
4 Tbl olive oil
1 Tbl lemon juice
1 Tbl chopped fresh parsley
1 lb lean pork, cut into 3/4- to 1-inch cubes

In a mortar, pound the garlic with a pinch of salt to make a paste.

In a dry skillet, heat the coriander seeds, paprika, cumin seeds, 
thyme, crushed red pepper, adn curry powder until hot and aromatic,
30 seconds.  Remove from the pan and put the mixture into a spice 
grinder or mortar and pestle.  Grind to make a fine powder.  In a bowl,
combine the garlic, spices, olive oil, lemon juice, parsley, 3/4 tsp
salt, pepper, and pork cubes.  Toss well to coat completely and let
marinate several hours, mixing occasionally.  

Skewer the pork.  Broil or grill, turning every 2 to 3 minutes, until
well browned and still juicy, aboiut 10-15 minutes.  Baste occasionally
with the marinade.  Serve immediately.  

Makes 12 small skewers