Moroccan Pork Kebabs

Photo by Kirsten Strecker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 375 calories
    • Calories 50 calories from fat
    • Fat 21 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 439 mg
    • Protein 36 g
    • Carbohydrate 10 g
    • Sugar 4 g
    • Fiber 5 g


  1. Check 1/4cup orange juice
  2. Check 1tablespoon tomato paste
  3. Check 1 clove garlic, finely chopped
  4. Check 1tablespoon ground cumin
  5. Check 1/8teaspoon ground cinnamon
  6. Check 4tablespoons olive oil
  7. Check 1 1/2teaspoons kosher salt
  8. Check 3/4teaspoon black pepper
  9. Check 1 1/2pounds boneless pork loin, cut into 1 1/2-inch chunks
  10. Check 1 small eggplant, unpeeled, cut into 1-inch chunks
  11. Check 1 small red onion, cut into 8 wedges
  12. Check pita bread or flat bread, for serving
  13. Check 1 half-pint container store-bought tzatziki (cucumber-yogurt sauce; optional)
  14. Check 1/2 small cucumber, thinly sliced
  15. Check 2tablespoons chopped fresh mint
  16. Check wooden skewers, soaked in water for 30 minutes


  1. Heat toaster oven to 425° F.
  2. In a large bowl, whisk together the orange juice, tomato paste, garlic, cumin, cinnamon, 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Add the pork and toss. Cover and refrigerate for at least 30 minutes and up to 8 hours.
  3. Meanwhile, in a bowl, combine the eggplant, onion, and the remaining oil, salt, and pepper. Place the vegetables on skewers, alternating eggplant and onion.
  4. Transfer the skewers to a foil-lined toaster-oven baking tray. Bake for 20 minutes. Turn the vegetables.
  5. Place the pork on skewers and add them to the tray. Bake until the vegetables are tender and the pork is cooked through, turning the pork and vegetables once, about 25 minutes.
  6. Meanwhile, wrap the bread in foil and place on top of the pork during the last 5 minutes. Transfer the skewers and bread to individual plates. Spoon the tzatziki (if using) on the side and sprinkle with the cucumber and mint.