Although usually made with pork in Spain, these brochettes are of Arab origin and would be made using lamb - both are delicious. Difficulty level: Simple Servings: 12 Total Time : 1 h 45 min Preparation Time: 15 min Cooking Time : 1 h 30 min Rest Time :

1 pound lean boneless pork loin
3 tablespoons olive oil, + extra
1 lemon, zested and squeezed
3 garlic cloves, finely chopped
3 tablespoons chopped flat parsley
1 tablespoon ras-el-hanout
Salt and pepper

The brochettes are marinated overnight, so remember to do this in advance in order that they are ready when you need them.

Cut the pork into pieces about ¾ inch square and put in a large zip lock bag. In a bowl mix all remaining ingredients and mix well to combine flavors. Pour over the pork in the plastic bag, mix and close the bag by removing most of the air. Let marinate for a minimum of 8 hours or overnight into refrigerator. Soaked 12 x 6 inch wooden skewers in cold water in the same time, to avoid burning when grilling or barbecuing.

Preheat the broiler, grill pan or barbecue. Thread 3 marinated pork pieces, leaving a little space between each piece, onto each prepared skewer. Cook the brochettes for 10 to 15 minutes, or until tender and lightly charred, turning several times and basting with the remaining marinade during cooking.

Serve the pork brochettes piping hot, garnished with parsley.

Definition: Ras el Hanout is Morocco's answer to India's complex curries and varies widely in composition. It translates from Arabic to mean "head of the shop" and it's up to the store owner to compose his blend of choice, often with more than 20 spices.

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