This recipe, adapted from the Wine Spectator Greystone Restaurant, is based on traditional tapas from Spain. The spice rub that's used in this recipe can also be used to flavor grilled vegetables and other meats, especially chicken.
Combine the curry powder, cumin, paprika, coriander, and cinnamon; store airtight until ready to use. In a small bowl, mix the olive oil, orange juice, and garlic. Thread the pork onto skewers alternately with the grapes. Sprinkle the spice rub all over the kebabs and then pour the marinade over all. Marinate, refrigerated, for at least 1 hour and up to 1 day, turning occasionally. Grill the kebabs over a hot fire until the pork is cooked through but still moist, 8 to 10 minutes. Stack the kebabs on a serving platter and sprinkle with the parsley and salt.
nutrition information (per serving):
per appetizer portion, Calories
13, Fat Calories
120, Saturated Fat
24, Monounsaturated Fat
6, Polyunsaturated Fat
Photo: Judi Rutz