Spicy Grilled Pork & Grape Kebabs
From Fine Cooking magazine

This recipe, adapted from the Wine Spectator Greystone Restaurant, is based on traditional tapas from Spain. The spice rub that's used in this recipe can also be used to flavor grilled vegetables and other meats, especially chicken.

1-1/2 tsp. curry powder
1/4 tsp. ground cumin
1/4 tsp. ground paprika
1/4 tsp. ground coriander
1/8 tsp. ground cinnamon
2 Tbs. olive oil
3 Tbs. orange juice
1 clove garlic, finely chopped
1 lb. pork tenderloin, trimmed and cut into 1-inch cubes
1/4 lb. large, firm, seedless grapes, such as the Flame variety
1 to 2 Tbs. coarsely chopped fresh flat-leaf parsley
Salt to taste

Combine the curry powder, cumin, paprika, coriander, and cinnamon; store airtight until ready to use. In a small bowl, mix the olive oil, orange juice, and garlic. Thread the pork onto skewers alternately with the grapes. Sprinkle the spice rub all over the kebabs and then pour the marinade over all. Marinate, refrigerated, for at least 1 hour and up to 1 day, turning occasionally. Grill the kebabs over a hot fire until the pork is cooked through but still moist, 8 to 10 min. Stack the kebabs on a serving platter and sprinkle with the parsley and salt.

Serves four as an appetizer; two as a main course - good served with rice.