Moorish Pork Kebabs - cooking recipe

Ingredients

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

Preparation

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