Grilled Charmoula Pork Kabobs with Yogurt Mint Sauce
Yield: 4 servings
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!
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.