Pinchos Morunos | Spanish Pork Skewers

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

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

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