Moorish kebabs 

Ingredients for Moorish kebabs:

for 6 skewers

 - 2 lb - 900g pork or lamb (cut into 2 inch - 5cm cubes)

 - 1 teaspoon ground cumin

  - 2 cloves garlic, minced

  - 2 tablespoons fresh lime or lemon juice

  - 1 pinch cayenne pepper

  - 2 pinches paprika

  - 6 tablespoons olive oil

  - 1 tablespoon lemon juice

  - Salt and ground black pepper


How to make Moorish kebabs :

In a large plastic bowl, combine the oil, lemon juice, cumin, salt, black pepper, and garlic well.

Pierce the pork or lamb cubes once or twice with a knife tip.

Cover and marinate in the frigde for at least 4 hours, and up to 1 to 2 days, turning the pork cubes over once or twice.

If you're using wooden skewers, be sure to soak them in water for at lest 30 minutes before using.

Put the meat on the skewers and grill. Grill for 10 to 15 minutes total on all Side Dish, turning the kebabs every 3 to 4 minutes, while basting with the remaining marinade.

You can also fry the skewers evenly in a pan.