Grilled Charmoula Pork Kabobs

This Grilled Charmoula Pork Kabobs recipe features tender, charred pork that’s richly flavored from a North African charmoula (or chermoula) marinade of earthy spices, fresh herbs, chilies, and lemon. Served with a creamy yogurt mint sauce for dipping!

If you’re a flavor-craver who loves a gorgeously charred skewer from the grill, then this Grilled Chermoula Pork Kabobs recipe is for YOU! This pork kabobs recipe borrows an explosion of flavors from my North African cauliflower salad, full of warm and earthy spices, fresh garlic and herbs, and bright lemon. I serve it with a cooling yogurt mint sauce – it’s FANTASTIC!

Why We Love This Grilled Pork Kabobs Recipe

If you’ve ever heard me say, “Life’s too short to eat boring food!” (one of my mottos), just know that this recipe is FAR from boring. Here’s why my family loves this recipe:

• Flavor, flavor, FLAVOR! Warm spices, herby herbs, punchy garlic, and sunshiny lemon wrap these kabobs in a huge amount of flavor. Add to that a yogurt sauce with cooling fresh mint, and the contrast is pure deliciousness.
• Grilled char. Our family is big on grilling recipes. Grilling is an easy cooking method, but most importantly, the open flame makes food taste so much better!
• Protein-rich. This recipe calls for pork loin or tenderloin, a protein that can take on loads of flavor and will leave you feeling satisfied.
• Skewers + dipping sauce = FUN! Eyes always light up when they see kabobs on the grill. Food-from-a-stick and a creamy dipping sauce make meals FUN!

What Is Charmoula?

Charmoula, also called chermoula, is a flavorful Moroccan marinade, sauce, and condiment that spread throughout the North African region. It is used to flavor fish, seafood, meats, and vegetables.

While there are many different variations, at the heart of charmoula is a blend of spices like coriander and cumin and fresh chilies, plus herbs, garlic, fresh lemon juice, and olive oil. My recipe is a red charmoula since it’s heavy on paprika – which gives the pork a pretty, red-spiced hue + a kick of heat. You’ll also find green charmoula, which is full of fresh green herbs.

Recipe Ingredients

Here’s what you’ll need to make this grilled kabobs recipe with an easy dipping sauce. Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.

For the Kabobs

• Pork – Use pork loin or tenderloin and trim off any excess fat.
• Dressing – Use the recipe for the charmoula dressing included in this charmoula salad, but leave out the fresh cilantro. Some of the ingredients are lemon and lime juices, garlic, chili pepper, and spices.
• Bell peppers – I use red and green bell pepper, but you can use whatever color you like.
• Red onion – Or substitute a yellow onion.
• Olive oil
• Salt & pepper
• Cilantro – For an optional garnish.

For the Yogurt Mint Sauce

• Greek yogurt – Plain full-fat Greek yogurt creates the creamy base for the sauce.
• Mint – Use fresh, vibrant-green mint leaves for the best flavor.
• Lime juice – Only freshly-squeezed lime juice, please!
• Garlic – This adds a little earthy, pungent flavor.
• Cumin – This adds a touch of smoky warmth.

How To Make Charmoula Grilled Pork Kabobs

Here’s how to make this pork kabobs recipe. Find the detailed instructions in the recipe card lower down.

• Marinate pork. Mix the pork with the charmoula dressing and let it marinate in the refrigerator for at least 6 hours for the utmost flavor.
• Prep the veggies. Drizzle the peppers and onion with olive oil.
• Form kabobs. Thread the marinated pork, peppers, and onions onto skewers. Sprinkle with salt & pepper.
• Grill. Heat grill to medium-high and grill the kabobs for 10-12 minutes, or until pork reaches 145° with an instant read thermometer.

• Make the sauce. Stir together all ingredients for the yogurt mint sauce.

• Serve. After the kabobs have rested for a few minutes, serve them with the yogurt mint sauce.

Tips for Success

Here are a few tips for the best grilled kabobs, plus a few variation ideas:

• Marinate! The longer you can marinate the pork the better. I note a 6-hour marinating time in the recipe instructions, but you can marinate overnight for even more flavor.
• Prep the grill: You’ll want to grill the kabobs on clean, oiled grates. To oil the grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With tongs, grasp the folded paper towel and dip it into the oil until the paper towel is soaked. Then run the paper towel over the clean, hot grates, repeating until all grill grates are thoroughly oiled.
• If using wood skewers: Be sure to soak wood skewers in water for a couple of hours before assembling the skewers. This will help keep them from burning up over the flame.
• Add more vegetables. Round out these kabobs with even more vegetables. Some of my favorites include mushrooms, zucchini, and grape or cherry tomatoes.
• Try another protein. The charmoula marinade is great with chicken, too. Just swap out the pork for boneless, skinless chicken breasts or thighs. Turkey breast is another lean protein choice.
• Make the marinade and sauce ahead: The charmoula marinade and yogurt mint sauce can be made up to a day in advance. Just store them in separate airtight containers in the fridge until ready to use.

Serving Suggestions

Make a salad or a pot of rice to go with these spiced grilled pork kabobs for an easy dinner! Here are a few more serving ideas:

• Couscous. A North African staple, couscous is the perfect side dish to these grilled pork kabobs. This Moroccan-inspired orange couscous is delicious, or just keep the couscous plain.
• Rice. Make a pot of white rice, brown rice, or cilantro lime rice.
• With potatoes. Grilled potatoes with lemon, dill, and feta are outrageously good with these kabobs!
• Add other grilled vegetables. Simple spears of grilled asparagus would add even more flavor and goodness to your plate.

How To Store & Reheat Leftovers

If you have any leftovers, definitely tuck them away for another meal. Here’s how:

• Fridge – Place the leftover kabobs in an airtight container and store them in the fridge for up to 4 days. You can remove the ingredients from the skewers or leave them on. 
• To Reheat – Place the ingredients in a microwave-safe dish (removing them from the skewers if necessary). Reheat in the microwave at 30-second intervals until heated through. Or heat in a 350°F oven for 5-10 minutes, or until hot to your liking.

More Pork Recipes To Try

• Easy Pork Carnitas
• Pork Katsu
• Pulled Pork
• Mole Pork Tacos
• Pulled Pork Nachos

Grilled Charmoula Pork Kabobs with Yogurt Mint Sauce

Yield: 4 servings

prep time: 6 hours hrs 20 minutes mins

cook time: 10 minutes mins

total time: 6 hours hrs 30 minutes mins

This Grilled Charmoula Pork Kabobs recipe features tender, charred pork that's richly flavored from a North African charmoula (or chermoula) marinade of earthy spices, fresh herbs, chilies, and lemon. Served with a creamy yogurt mint sauce for dipping!

5 Stars (2 Reviews)

Print

Ingredients

For the kabobs:

• 1¼ to 1½ pounds pork loin or tenderloin trimmed of any excess fat, cut into 1″ pieces
• Charmoula dressing, minus the fresh cilantro
• 1 large red bell pepper, seeded and cut into 1" pieces
• 1 large green bell pepper, seeded and cut into 1" pieces
• 1 medium red onion, peeled into single layers and cut into 1" pieces
• 1 tablespoon olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste
• chopped fresh cilantro, optional garnish

For the yogurt mint sauce:

• 1 cup plain full-fat Greek yogurt
• 2 tablespoons minced fresh mint leaves
• 1 tablespoon freshly squeezed lime juice
• 1 large clove garlic, minced
• ½ teaspoon cumin

Instructions

For the kabobs:

• Place pork in a medium bowl and pour charmoula dressing over the top. Fold to incorporate. Cover and let marinate in the refrigerator for 6 hours or overnight.
• Place red pepper, green pepper, and onion in a medium bowl. Drizzle with olive oil and fold to coat evenly.
• Thread the marinated pork, peppers, and onions onto skewers. Sprinkle with a bit of salt and freshly ground black pepper on all sides, to taste.
• Heat grill to medium-high. Make sure grates are scrubbed clean and then oiled (see Notes).
• Place kabobs on hot grill grates. Grill for 10-12 minutes total, turning every few minutes, until pork reaches 145°F with an instant-read thermometer. Total time will depend on grill temperature and size of pork pieces.
• Remove kabobs from the grill to a serving platter, and let rest for 3 minutes. Sprinkle with optional chopped cilantro and serve with yogurt mint sauce.

For the yogurt mint sauce:

• In a medium bowl, stir together all ingredients. This can be made up to a day in advance, stored covered in the refrigerator until ready to use.

Notes

If using wood skewers, be sure to soak them in water for a couple hours before assembling skewers. This will help to keep them from burning.

To oil the grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is soaked. Then run the paper towel over the clean, hot grates, repeating until all grill grates are thoroughly oiled.

Nutrition Information:

Serving: 1 Calories: 422kcal Carbohydrates: 10g Protein: 52g Fat: 19g Saturated Fat: 5g Polyunsaturated Fat: 11g Cholesterol: 139mg Sodium: 181mg Fiber: 1g Sugar: 5g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!

© Brenda | A Farmgirl’s Dabbles

Cuisine: American

Course: Grilling

This post was first published in 2015 and updated in 2024.