Savour the authentic flavours of Spain with Pinchos Morunos, traditional pork skewers. Its origins reflect their Moroccan heritage. Smallish, bite-sized cubes of tenderloin are marinated in a vibrant blend of spices, citrus and extra virgin olive oil. While there's no fixed blend, the usual marinade includes paprika, cumin, coriander, garlic, oregano and lemon juice. Our recipe threads the pork cubes onto wooden skewers that are lightly grilled with a slight char and a tender, juicy inside. You can serve them with aioli, your favourite crusty or flat bread and a crisp, green salad.

Note: You can double or triple the Moorish spice blend below and store in your pantry for more summertime pork skewers. Also, you can limit your spice blend to cumin, oregano, paprika and turmeric, or create your own combination.
1 pork tenderloin, fat and membrane (silverskin) removed
1/4 cup (60ml) olive oil 
4 garlic cloves, minced or 2 tbsp Garlic EVOO
2 tbsp Sicilian Lemon white balsamic (or juice from one lemon)
2 tsp smoked paprika (or sweet paprika for less heat)
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 tsp dried thyme
1 tsp turmeric
1 tsp Kosher salt
1/2 tsp fresh ground black pepper
Wooden skewers, soaked in water for 30 minutes before using

In a medium bowl, whisk together garlic, olive oil, all spices, balsamic, salt and pepper. Place pork cubes in resealable plastic bag. Pour in marinade and squeeze into pork. Place in fridge for an hour and up to 24 hours. Preheat greased grill on medium-high. Remove pork from fridge and place onto wooden skewers. Grill for 3 to 4 minutes per side until just pink on the inside and lightly charred on the outside. Do not overcook. Serve with aioli, fresh crusty or flat breads and a crisp, green salad.