Moroccan Pork Kebabs

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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