Pinchos Morunos

These spicy pork skewers are commonly found in the tapas bars of Spain. Saffron, the world's most expensive spice, gives this dish its distinctive flavor. But don't worry--a little bit goes a long way. Serve this as an appetizer, or double the serving size for an entrée.

1/4 cup chopped fresh parsley
1 tablespoon paprika
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon saffron threads, crushed
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed and cut into 18 cubes
2 small red onions, each cut into 6 wedges
2 red bell peppers, each cut into 6 wedges
2 yellow bell peppers, each cut into 6 wedges
Cooking spray

Prepare grill.
Combine first 10 ingredients in a large bowl; add pork, tossing to coat. Thread 3 pork pieces, 2 onion pieces, 2 red bell pepper pieces, and 2 yellow bell pepper pieces alternately onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 6 minutes on each side or until pork is done. Yield: 6 servings

Cooking Light, AUGUST 2001