Moorish spiced pork skewers (Pinchos morunos)

1. Cut the pork loin into 2.5 cm cubes.

2. Toast the cumin and coriander seeds in a dry frying pan for 1 minute, then crush them in a mortar.

3. In a bowl mix the spices, smoked paprika, turmeric, oregano, crushed garlic, the juice of half the lemon, the olive oil, salt and pepper, and toss the meat in it; cover and chill for at least 4 hours, preferably overnight.

4. Thread the meat onto skewers (soak wooden skewers in water for 30 minutes first so they don't burn).

5. Cook on a hot grill or griddle pan for 8-10 minutes, turning often, until browned outside and just cooked through.

6. Serve with lemon wedges and bread.

Tip: In Andalusia they're also made with lamb – the secret is the long marinade, which makes the meat juicy and spicy.