Grilling: Pinchos Morunos

To make the brine, whisk salt and sugar in cold water until completely dissolved.

Place tenderloin in brine and place in refrigerator for 1 1/2 hours.

While pork is brining, mix together olive oil, garlic, lemon juice, paprika, cumin, coriander, oregano, turmeric, salt, thyme, and black pepper in a small bowl.

Remove tenderloin from brine. Pat dry with paper towel and cut into 1 1/2 inch cubes.

Place pork in a large resealable bag and pour in spice mixture. Seal bag and toss to thoroughly coat pork in marinade.

Place in the refrigerator and marinate for 1 to 2 hours.

Remove pork from refrigerator and thread onto wooden skewers. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers over high heat until browned on all sides and cooked through, about 10 minutes total.

Remove to a platter, let rest for 5 minutes, then serve with lemon wedges.