Grilled spiced pork and grape kebabs with spinach and grilled red onion salad

Combine olive oil, lemon juice, minced garlic, Italian parsley, minced ginger, cumin, black pepper, oregano, turmeric, paprika, a little cayenne, saffron threads and torn bay leaves into a paste-like marinade, with no salt.

Add the diced pork shoulder and marinate at least about two hours to infuse flavour and tenderize.

Soak six-inch skewers in water for three minutes.

For the vinaigrette, mix lime juice, a little mustard, 1 tsp toasted cumin, 1/2 tsp salt and 1/4 tsp black pepper; whisk in olive oil for a temporary emulsion.

Toss sliced red onion with a little balsamic, oil, a pinch of salt and pepper; it may marinate 10 or 15 minutes, or go straight on the grill.

Grill the onion over medium heat until cooked through and caramelized, with no raw bite left, about five minutes per side.

Combine spinach, green grapes and shaved fennel for the salad; add the grilled onions when done.

Thread grape and pork alternately on the skewers, three skewers per person.

Grill over medium-high heat about three or four minutes per side until the pork and grapes caramelize; season with a little kosher salt.

Toss the salad with the vinaigrette, plate it, and serve with three skewers; pomegranate seeds may be added for crunch.