Pinchos Morunos | Spanish Pork Skewers

Trim any excess fat from the pork tenderloin, cut it into approx. 4 cm cubes, and place them in a large freezer bag.

In a small bowl, mix all the spices (cumin, coriander, paprika, turmeric, oregano, pepper, cinnamon, salt), the olive oil, and the lemon juice. Pour the marinade over the meat cubes.

Seal the bag tightly and mix everything well so that the meat is evenly coated. Let it marinate in the refrigerator overnight (or for at least 2 hours).