Andalusian pork kebabs

Put the garlic, saffron threads and a pinch of sea salt in a mortar and pound with the pestle until the garlic is well mashed.

Add the dried oregano, sweet smoked paprika, hot smoked paprika, ground cumin, ground turmeric and ground cinnamon and keep pounding until well integrated.

Mix in the fresh lemon juice and the extra virgin olive oil.

Pat the pork tenderloin completely dry on paper towels, cut it in half lengthwise, then into 1 inch pieces so the chunks are 1 inch by 1 inch.

Season the pork with sea salt and freshly cracked black pepper and put it in a large bowl.

Pour the marinade over and mix gently until every piece is coated, then cover and refrigerate 1 to 2 hours so the flavors develop.

Soak wooden skewers in water about 20 minutes so they do not burn, and thread about 4 pieces of pork per skewer.

Heat a large nonstick fry pan over medium heat.

Cook the kebabs in a single layer, evenly spaced and in batches so the pan is not crowded, 1.5 to 2 minutes per side for a total of 6 to 8 minutes until cooked through.

Check with a meat thermometer; at least 145F, which is 63 Celsius, is ready.

Rest the cooked kebabs loosely covered with foil while the next batch cooks.

Plate and garnish with lemon and fresh parsley. Serve as a tapas appetizer or as a main course with fried potatoes and a garden salad.