-----Miguel Lampton's spicy Pinchos Morunos ------------

This Moorish pork dish is traditional Spanish fare, often served as an
appetizer or "small plate" along with a variety of vegetable
dishes.  This recipe has passed through many hands: an excellent
source of ideas being Joyce Goldstein's "Tapas: Sensational
Small Plates from Spain" (Chronicle Books). 

-----ingredients----

One pound of pork meat, fat removed, cut up into cubes

For the marinade:
  1 teaspoon oregano flakes
  1 teaspoon paprika
  1 teaspoon cayenne
  1 teaspoon fresh ground black pepper
  1 teaspoon cumin
  1 teaspoon squished garlic
  1/4 cup lemon or lime juice
  1/4 cup olive oil

---preparation---

Put the marinade ingredients into a small
saucepan and heat gently, stirring thoroughly
and let the mixture cool.  Then pour the 
marinade over the pork and stir completely.
Let the marinade do its work for at least an
hour, better overnight, in the fridge. 

To cook the pork, skewer up the meat onto metal
or soaked-wooden skewers and grill over an open
BBQ flame or under your broiler, turning once or
twice.  These cook quickly! so keep your eye on
them.  

Serve with vegetable dishes, potato pancakes, corn,
and/or a salad plate.