Moroccan Spiced Pork Kebabs with Pomegranate Glaze & Herby Yogurt
Prep Time: 35 minutes
1/4 cup pomegranate molasses
1 tsp. Sriracha chili sauce
1 lb. pork loin (or pork tenderloin, cut into 1inch cubes)
2 red bell peppers
2 green bell peppers
1 red onion
1 1/2 tsp. smoked paprika
1 1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. ground coriander
1/4 tsp. cinnamon
1 Tbsp. pistachio nuts (shelled and roughly chopped, optional)
1/2 cup greek yogurt
1 clove garlic (finely grated)
1 tsp. extra-virgin olive oil
1 Tbsp. fresh mint (finely chopped)
1/4 tsp. kosher salt
1. Make 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. 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. 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. 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. 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!
Courtesy of the National Pork Board, Des Moines, Iowa.