Moroccan Pork Kebabs
Ready In: 1 hr 30 mins
Serves: 4
Ingredients
- 1⁄4 cup orange juice
- 1 tablespoon tomato paste
- 1 garlic clove, minced
- 1 tablespoon ground cumin
- 1⁄8 teaspoon ground cinnamon
- 4 tablespoons olive oil
- 1 1⁄2 teaspoons kosher salt
- 3⁄4 teaspoon fresh ground black pepper
- 1 1⁄2 lbs boneless pork loin, cut into 1 1/2-inch cubes
- 1 small eggplant, cut into 1-inch cubes (unpeeled)
- 1 small red onion, cut into 8 wedges
- pita bread or flat bread, for serving
- 1⁄2 pint tzatziki, optional for serving
- 1⁄2 small cucumber, sliced thin
- 2 tablespoons of fresh mint, chopped
- wooden skewer, soaked in water for 30 minutes
Directions
- Preheat oven to 425 degrees F; line a baking sheet with aluminum foil.
- In a large bowl, whisk together orange juice, tomato paste, garlic, cumin, cinnamon, 2 tablespoons of the oil, a teaspoon of salt, and 1/2 teaspoon of the pepper; add pork, toss to coat, and marinate at least 30 minutes, up to 8 hours (refrigerate if longer than 30 minutes).
- In the meantime, combine the eggplant, onion, remaining oil, salt, pepper; thread on skewers, alternating the eggplant and onion.
- Roast the vegetables 20 minutes, turn over.
- Thread the pork on skewers and add them to the pan.
- Roast until the vegetables are tender and the pork is cooked through, another 25 minutes, turning both once.
- If desired, wrap the bread in foil and place in oven during the last 5 minutes.
- Serve with tzatziki, cucumbers, and mint leaves.
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