Grate 1 tablespoon of lemon zest over a large bowl. Halve both lemons and set aside. Add oil, garlic, coriander, cumin, salt, pepper, nutmeg and cinnamon to bowl with lemon zest and whisk together. Set aside 2 tablespoons marinade. Toss the pork in the remaining marinade and refrigerate for at least 30 minutes or up to 24 hours.

Remove pork from marinade and thread onto four 12­-inch metal skewers so pieces are touching; discard any remaining used marinade. Thread tomatoes onto three 12-­inch metal skewers.

Combine butter, honey and reserved marinade in small saucepan and cook over medium heat, whisking constantly, until butter is melted and mixture is fragrant, about 1 minute. Divide honey mixture evenly between 2 bowls, a small one for grilling and a large one for the tomato relish.

For a charcoal grill, prepare coals and spread evenly across the grill. Heat grill until hot, about 5 minutes. For a gas grill, turn burners to high. Cover and heat until hot, about 15 minutes, then reduce heat to medium.

Clean and oil the cooking grate. Place the green onions, pork, tomatoes and lemon halves, cut side down, on the grill. Grill pork (covered if using gas), turning every 2 minutes and basting with the honey mixture, for 12-15 minutes or until the meat reaches 140ºF. Grill the green onions, tomatoes and lemon halves until they are charred, turning as needed. Transfer each to a clean platter as they finish grilling.

Tent pork loosely with aluminum foil. Slide the tomatoes into the bowl with the remaining honey mixture. Coarsely chop the green onions and add to the tomatoes, then squeeze the lemon halves over the tomato mixture. Use a fork to coarsely mash the tomatoes into a relish. Stir in any accumulated juices from the pork and season with salt and pepper if needed. Serve the skewers with the tomato relish spooned on top.