Spiced Pork Skewers

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1 teaspoon curry powder

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

3 tablespoons freshly squeezed lemon juice or equal parts orange and lemon juices

1/4 cup white wine

3 tablespoons olive oil

1 teaspoon chopped garlic

1 1/2 pounds pork tenderloin, cut into 1-inch cubes

12 fresh Mission figs, ends trimmed, halved lengthwise (optional)

Kosher salt and freshly ground black pepper

1 lemon, quartered

Skewers, soaked in water for 30 minutes if using bamboo

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