Moroccan Pork Kebabs Recipe

Name: Moroccan Pork Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup orange juice; 1 tablespoon tomato paste; 1 clove garlic, finely chopped; 1 tablespoon ground cumin; 1/8 teaspoon ground cinnamon; 4 tablespoons olive oil; 1 1/2 teaspoons kosher salt; 3/4 teaspoon black pepper; 1 1/2 pounds boneless pork loin, cut into 1 1/2-inch chunks; 1 small eggplant, unpeeled, cut into 1-inch chunks; 1 small red onion, cut into 8 wedges; Pita bread or flat bread, for serving; 1 half-pint container store-bought tzatziki (cucumber-yogurt sauce; optional); 1/2 small cucumber, thinly sliced; 2 tablespoons chopped fresh mint; Wooden skewers, soaked in water for 30 minutes

Servings: persons

1/4 cup orange juice
1 tablespoon tomato paste
1 clove garlic, finely chopped
1 tablespoon ground cumin
1/8 teaspoon ground cinnamon
4 tablespoons olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 1/2 pounds boneless pork loin, cut into 1 1/2-inch chunks
1 small eggplant, unpeeled, cut into 1-inch chunks
1 small red onion, cut into 8 wedges
Pita bread or flat bread, for serving
1 half-pint container store-bought tzatziki (cucumber-yogurt sauce; optional)
1/2 small cucumber, thinly sliced
2 tablespoons chopped fresh mint
Wooden skewers, soaked in water for 30 minutes

1
Heat toaster oven to 425u00b0 F.
2
In a large bowl, whisk together the orange juice, tomato paste, garlic, cumin, cinnamon, 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Add the pork and toss. Cover and refrigerate for at least 30 minutes and up to 8 hours.
3
Meanwhile, in a bowl, combine the eggplant, onion, and the remaining oil, salt, and pepper. Place the vegetables on skewers, alternating eggplant and onion.
4
Transfer the skewers to a foil-lined toaster-oven baking tray. Bake for 20 minutes. Turn the vegetables.
5
Place the pork on skewers and add them to the tray. Bake until the vegetables are tender and the pork is cooked through, turning the pork and vegetables once, about 25 minutes.
6
Meanwhile, wrap the bread in foil and place on top of the pork during the last 5 minutes. Transfer the skewers and bread to individual plates. Spoon the tzatziki (if using) on the side and sprinkle with the cucumber and mint.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/4 cup orange juice, 1 tablespoon tomato paste, 1 clove garlic, finely chopped, 1 tablespoon ground cumin, and more.

Yes, Moroccan Pork Kebabs 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.

That's it — enjoy your meal!

Moroccan Pork Kebabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions