Spicy Moroccan Pork Kebabs

star rating icon star rating icon star rating icon star rating icon star rating icon
Average Rating: 4 | Rated By: 1 users

This tapas dish is ideal because it can be made in the oven or on a barbecue. The sweetness of red pepper makes this especially delicious.


  • ¼ cup extra virgin olive oil
  • 1 tbsp. organic, gluten-free garlic powder
  • 1 tbsp. pure maple syrup
  • 1 tsp. organic, gluten-free ground cumin
  • 1 tsp. sea salt
  • 1 tsp. organic, gluten-free coarsely ground black pepper
  • ½ tsp. organic, gluten-free ground cinnamon
  • Juice and zest of one lime
  • 2 pork tenderloins about 1 lb. each halved lengthwise and cut to 1 ½ inch pieces
  • 1 organic red pepper seeded and cut into approx. 1-inch cubes
  • Instructions

  • In a large bowl combine first eight ingredients and set aside for 15 minutes
  • Then add pork cubes and coat evenly
  • Refrigerate for 2 hours
  • Preheat oven to 425 F
  • Thread the pork onto skewers, alternating with red pepper pieces
  • Bake for 15 minutes, turn over and bake 10 more minutes.
  • For barbecue option, grill 10 minutes on each side, or until pork is firm to touch
  • Serve with green onions and cherry tomatoes.

  • Leave a Comment

    No comments yet.

    Add a Rating