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1
In a mortar, combine the garlic with 1/4 teaspoon salt.
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2
Mash together with a pestle to form a paste.
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3
In a dry small fry pan over high heat, combine the coriander seeds, paprika, cumin seeds, thyme and red pepper flakes.
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4
Heat, shaking the pan occasionally, until hot and fragrant, about 30 seconds.
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5
Transfer the mixture to a spice grinder and grind to a fine powder.
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6
In a bowl, stir together the garlic paste, ground spices, the remaining 3/4 teaspoon salt, black pepper, olive oil, lemon juice and parsley.
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7
Add the pork or chicken cubes and turn to coat well.
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8
Cover and let stand at cool room temperature (can refrigerate) for 1-2 hours, stirring occasionally.
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9
Prepare a medium-hot fire in a grill.
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10
At the same time, soak in water 12 bamboo skewers.
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11
Remove the cubes from the marinade, reserving the marinade and drain the skewers.
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12
Thread the pork cubes onto the skewers, dividing the cubes evenly among them.
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13
In a small pan, bring the reserved marinade to a boil over high heat and boil for about 3 minutes.
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14
Remove from the heat.
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15
Place the kabobs on the grill rack 4 - 5 inches from the fire and grill, basting occasionally with the reserved marinade and turning every 2 - 3 minutes, until browned but still juicy, 10 - 15 minutes.
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16
Careful not to overcook.
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17
Garnish with lemon wedges.
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18
Serve immediately.
