Moorish Pork Kebabs Recipes

MOORISH PORK KEBABS

Steps:

• In a large mixing bowl, stir together the first 12 ingredients (cumin through lemon juice) Cover and refrigerate 4-6 hours.
• Prepare a medium-hot fire in the grill. Thread pork on the soaked skewers.
• Grill directly over the heat, turning kebabs as necessary, until meat is browned and cooked through.
• Remove to a platter and if desired, sprinkle with cilantro.

MOROCCAN PORK KEBABS

Steps:

• 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.

MARINATED PORK KEBABS

Steps:

• Cut pork into 1" cubes and place in a shallow pan.
• Combine remaining ingredients in a screw top jar and shake until well blended.
• Pour marinade over pork.
• Cover and refrigerate several hours, turning occasionally.
• Drain meat; pat dry and tread on skewers.
• Heat remaining marinade to brush on kebabs during cooking.
• Broil slowly 5" from coals for about 25 minutes.
• Turn skewers frequently and brush with marinade during cooking.
• Vegetables may also be served in this way.
• Thread mushrooms, green peppers, onion wedges or apple on skewers and brush with marinade.
• Broil for 15-20 minutes.