Pork Kebabs With Herbs and Lemon

This marinade is unusual because there's no yogurt in it. There's some Middle Eastern influence in this recipe in the use of lemon juice, parsley and ground cinnamon, which blend well with Indian spices and ingredients.

1/4 cup lemon juice 1 tbsp honey 1/2 tsp each: paprika, toasted and crushed cumin seeds, ground cinnamon, ground black pepper, ground ginger Salt to taste 2 cloves garlic, crushed 2 tbsp vegetable oil Pinch saffron 2 tbsp each: finely chopped mint, cilantro, parsley 2 lb (900 g) pork tenderloin (about 2 medium), cut in 1-inch cubes

Place all ingredients, except pork, in large mixing bowl. Stir to blend with fork. Add pork, tossing to coat. Refrigerate, covered, overnight or at least 4 hours.

Thread pork onto skewers, about 4 pieces per skewer. Reserve marinade.

Grill directly over medium heat, basting occasionally with reserved marinade, until done, about 12-15 minutes. (Make sure marinade is completely cooked before removing food from grill and don't apply any during last 4 minutes of grilling.) Transfer to platter and serve.

Makes 4 servings.