Consider the following kebabs, a popular tapa in Spain. The Spanish name for the dish means, literally, "Moorish kebabs," and the seasonings-cumin, coriander, and hot pepper flakes-are certainly characteristic of North African cooking.
Cut the pork into 3/4-inch cubes. Combine all the remaining ingredients except 2 tablespoons oil in a large non-reactive baking dish. Add the meat and toss thoroughly to coat, then marinate, covered, in the refrigerator for 4 to 6 hours or as long as overnight.
Preheat the grill to high.
When ready to cook, thread the pork cubes onto the skewers. Oil the grill grate, then arrange the kebabs on the hot grate. Grill until the pork is browned on all sides and cooked through, 2 to 3 minutes per side, 8 to 12 minutes in all, brushing occasionally with the reserved 2 tablespoons oil. Serve immediately.
Serves 8 as an appetizer, 4 as an entrée