North African spiced pork skewers and Amici Chardonnay Sonoma Coast

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This flavorful appetizer is full of spices that are complex and layered without beingoverwhelming to a wine.  The Amici Chardonnay, with its round flavors of ripe appleand melon with a hint of toasty oak, balances the spice in this dish perfectly. Recipe courtesy Chef John Adamson.

Serves 4 as a hearty appetizer
For the North African spice rub:
1 tsp paprika1 tsp ground coriander¾ tsp ground cumin¼ tsp red pepper flakes1 tsp curry powder¼ tsp ground cinnamon2 tsp kosher salt 1 tsp freshly ground black pepper1 tsp fresh thyme (or ½ tsp dried)
For the pork:
1 lb. pork tenderloin, cut into 3/4-inch cubes
3-4 ea  garlic cloves, mashed with the blade of a knife into a paste
1 Tbsp fresh lemon juice
1 Tbsp fresh orange juice
1 Tbsp grated orange zest
1 Tbsp chopped parsley
2 Tbsp  extra virgin olive oil
½  lb. seedless Red Flame grapes
12 ea  6” bamboo skewers, soaked in water overnight
as needed extra virgin olive oil
Measure all the dry spices, not including the thyme, into a stainless steel sauté pan.Over medium heat toast the spices until a small amount of smoke just begins to emanate from the pan.  Immediately remove the spices from the pan, adding the thyme while the spices are still warm, and let cool.
Place cubed pork into a stainless steel bowl.  Add the spice mixture, garlic paste,lemon juice, orange juice, orange zest and parsley.  Mix until the pork pieces have been evenly coated.  Add the olive oil and mix once again.  Allow the pork to marinate overnight.Begin the skewering process with a piece of pork, and then alternate with a grape,and then another piece of pork, finishing with a grape.  Grill the skewers over a gas or wood grill for approximately 6 minutes, turning often.  Drizzle with extra virgin olive oil and serve immediately accompanied by Amici Cellars Chardonnay Sonoma Coast. – Amici Cellars
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