"Another Tapas recipe. The brochettes(kabobs)are marinated overnight so do this ahead of time so they are ready when you are. Posted for ZWT3"
lean boneless pork
Spanish olive oil, plus extra for oiling
large lemon, juice and rind of, grated
garlic cloves, crushed
chopped fresh flat leaf parsley, plus extra
( to garnish)
Ras El Hanout Spice Blend
salt and pepper
Cut the pork into pieces about 3/4 in square and put pieces in a large dish that will hold them in a single layer.
Prepare the marinade by placing all the remaining ingredients in a bowl and mixing them together. Pour over the pork and toss the meat until well coated. Cover and place in the refrigerator no less than 8 hours. Stir meat 2-3 times during that time.
Soak wooden skewers about 20 minutes in cold water before using. If using metal skewers, grease them.
Preheat broiler or grill pan. Thread 3 marinated pork pieces, leaving a little space between each piece, onto each prepared skewer. Cook the brochettes for 10-15 minutes or until tender and lightly charred, turning several times and basting with the remaining marinade during cooking. Serve garnished with parsley.