Moroccan Pork Kebabs

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Preparation time: 15 min
Cooking time: 45 min

Difficulty: Easy - for beginners
Serves: 4

Dietary guidance: d 

Tags: main ยท


- 1/4 cup orange juice
- 1 tablespoon tomato paste
- 1 clove garlic, finely chopped
- 1 tablespoon ground cumin
- 1/8 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper


1.5 pounds boneless pork loin, cut into 1.5 inch chunks
1 small eggplant, cut into 1-inch chunks
1 red onion, cut into wedges
1 bell pepper, cut into pieces
1 teaspoon kosher salt
1 teaspoon black pepper
1 half-pint tzatziki
1/2 a cucumber, thinly sliced
Wooden skewers, soaked in water for 30 minutes.


Heat oven to 425 F

In bowl, whisk together marinade ingredients. Add pork and toss. Cover and refrigerate for at least 30 minutes and up to 8 hours (I did mine in the morning and left it all day.)

In a large bowl, combine the eggplant, onions, peppers, salt, pepper and oil. Toss to coat each piece

Place the vegetables on skewers, alternating them. Transfer skewers to a foil lined baking tray and bake for 20 minutes.

Place the pork on skewers and add them to the tray, turn the vegetables. Bake another 25 minutes - turning the meat half way through.

Wrap the bread in foil and put in the oven during the last 5 minutes. Serve a skewer of meat, a skewer of vegetables, a piece of bread and a generous spoonful of tzatziki on each plate. Garnish with cucumber slices.


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