Grilled Moroccan Pork Tenderloin Kabobs Recipe

Name: Grilled Moroccan Pork Tenderloin Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons lemon juice; 1 tablespoon extra-virgin olive oil; 8 cloves garlic, minced (4 teaspoons minced); 1 tablespoon chopped fresh oregano or 1 teaspoon; dried oregano, crushed; 11/2 teaspoons coriander seeds, ground, or 1 teaspoon; ground coriander; 1 teaspoon paprika; 1 teaspoon grated fresh ginger; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt; 1/4 teaspoon cayenne pepper or crushed red pepper; 1/4 teaspoon ground turmeric; 1 1-pound pork tenderloin, cut into 1-inch cubes*; 2 cups seedless green grapes

Servings: persons

2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
8 cloves garlic, minced (4 teaspoons minced)
1 tablespoon chopped fresh oregano or 1 teaspoon
dried oregano, crushed
11/2 teaspoons coriander seeds, ground, or 1 teaspoon
ground coriander
1 teaspoon paprika
1 teaspoon grated fresh ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper or crushed red pepper
1/4 teaspoon ground turmeric
1 1-pound pork tenderloin, cut into 1-inch cubes*
2 cups seedless green grapes

1
1. For marinade, in a large bowl stir together parsley, lemon juice, oil, garlic, oregano, coriander seeds, paprika, ginger, black pepper, kosher salt, cayenne pepper, and turmeric until combined. Add pork cubes and grapes. Stir gently until pork and grapes are coated. Cover and marinate in the refrigerator for 1 to 2 hours.
2
2. On eight 12-inch skewers,** alternately thread pork and grapes, leaving a 1/4-inch space between pieces. For a charcoal grill, place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until pork is just slightly pink in center, turning occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.)
3
Nutrition Facts per serving: 211 cal., 7 g total fat
4
(2 g sat. fat), 73 mg chol., 170 mg sodium, 12 g
5
carbo., 1 g fiber, 25 g pro.
6
*Tip: You may substitute 1 pound skinless, boneless
7
chicken breast halves for the pork.
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**Note: If using wooden skewers, soak in enough water
9
to cover for at least 1 hour before using.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons chopped fresh flat-leaf parsley, 2 tablespoons lemon juice, 1 tablespoon extra-virgin olive oil, 8 cloves garlic, minced (4 teaspoons minced), and more.

Yes, Grilled Moroccan Pork Tenderloin Kabobs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Moroccan Pork Tenderloin Kabobs

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