Cantalonian Pork Brochettes (makes great appetizers)

1 lbs. of pork, cut into 1 1/2-inch cubes
1/2 c. olive oil
1 tbl. paprika
2 tbls. ground cumin
1 tsp. chopped fresh thyme
2 tsp. cayenne pepper
1 tbl. fresh oregano, or 1 tsp. dried
2 tsp. minced fresh garlic

Place the pork in a glass bowl

Place a small skillet over low heat. Add the oil, then all of the remaining ingredients.  Warm gently, without browning, for about 1 minute; remove from the heat and cool to room temperature. Rub the herb and spice mixture evenly over the pork, cover, and refrigerate overnight

When ready to cook, allow the meat to return to room temperature. Meanwhile, preheat the broiler or charcoal fire.

Divide the pork cubes among 4 metal skewars and place them over the fire or on the broiler pan. Cook, turning  once, until done to taste, about 4 minutes per side for medium-rare, 5 minutes for medium. Take care not to overcook. Transfer to a warmed platter and serve.

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