Moroccan Spiced Pork Kebabs with Pomegranate Glaze & Herby Yogurt

Pork
Moroccan Spiced Pork Kebabs with Pomegranate Glaze & Herby Yogurt
3
22
580
35

Ingredients

  • 1/4 cup pomegranate molasses
  • 1/2 lime
  • 1 teaspoon sriracha sauce
  • 1 pound pork loin (or pork tenderloin, cut into 1inch cubes)
  • 2 red bell pepper
  • 2 green bell pepper
  • 1 red onion
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cinnamon
  • 1 tablespoon pistachio nuts (shelled and roughly chopped, optional)
  • olive oil
  • kosher salt
  • 1/2 cup greek yogurt
  • 1/2 lemon
  • 1/2 lemon
  • 1 clove garlic (finely grated)
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon fresh mint (finely chopped)
  • 1/4 teaspoon kosher salt

Directions

  1. 1Make the pork kebabs: cut one red and one green pepper into 1-inch squares to match the size of the pork cubes. Do the same thing with the red onion. Form the kebabs by alternating some pork and veggies on a skewer. If using a wooden skewers and cooking on a grill, make sure to soak the skewers in water for 30 minutes so they don’t burn.
  2. 2 Make the Moroccan spice rub: combine the smoked paprika and next 4 ingredients in a small bowl. Mix well and season all sides of the kebabs with a good pinch of spice rub and generous amount of salt. Drizzle the kebabs with 1 teaspoon each of olive oil and let sit at room temperature for 20 minutes so the pork can come to room temperature and the marinade can infuse flavor.
  3. 3 Meanwhile, make yogurt sauce: combine all of the ingredients in a small bowl and mix well. Check for seasoning, you may need a little more lemon juice. Yogurt sauce can be made hours ahead of time and kept in the fridge.
  4. 4 Pre-heat a cast iron grill pan or grill to medium-high heat. Place the pork kebabs on the grill and cook for 6 minutes, flip and repeat. While the kebabs are cooking make the pomegranate glaze: combine the molasses, lime juice, and hot sauce in a small bowl, mix well. During the last 3 minutes of cooking, use a brush or spoon to spread the glaze all over the kebabs.
  5. 5 Remove kebabs from the grill and allow them to rest for 3 minutes. Spread some more glaze all over the kebabs and garnish with chopped pistachios, chopped mint, and some lemon zest. Enjoy!
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NutritionView more

580Calories
Sodium25%DV610mg
Fat48%DV31g
Protein69%DV35g
Carbs15%DV45g
Fiber28%DV7g

PER SERVING *

Calories580Calories from Fat280
% DAILY VALUE*
Total Fat31g48%
Saturated Fat8g40%
Trans Fat
Cholesterol100mg33%
Sodium610mg25%
Potassium1540mg44%
Protein35g69%
Calories from Fat280
% DAILY VALUE*
Total Carbohydrate45g15%
Dietary Fiber7g28%
Sugars25g50%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.