Grilled Moroccan Pork Tenderloin Kabobs

2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons lemon juice
1 tablespoons extra-virgin olive oil
8 cloves garlic, minced (4 teaspoons minced)
1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano, crushed
1-1/2 teaspoons coriander seeds, crushed, or 1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon grated fresh ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper or crushed red pepper
1/4 teaspoon ground turmeric
1 1-pound pork tenderloin, cut into 1-inch cubes***
2 cups seedless green grapes

For marinade, in a large bowl stir together parsely, lemon juice, oil, garlic, oregano, coriander seeds, paprika, ginger, black pepper, kosher salt, cayenne pepper, and turmeric until combined. Add pork cubes and grapes. Stir gently until pork and grapes are coated. Cover and marinade in the refrigerator for 1-2 hours.

On eight 12-inch skewers, alternately thread pork and grapes, leaving a 1/4-inch space betweeen pieces. For a charcoal grill, place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10-12 minutes or until pork is just slightly pink in center, turning occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.)

***You may substitute 1 pound of skinless, boneless chicken breat halves for the pork.

Recipe courtesy of The Sonoma Diet

Number of Servings: 4

Recipe submitted by SparkPeople user CHRISTINEW1984.