Moroccan Pork Kebabs

Moroccan Pork Kebabs
Photo by Kirsten Strecker

Ingredients

  • ¾ teaspoon black pepper
  • Pita bread or flat bread, for serving
  • 2 tablespoons chopped fresh mint
  • Wooden skewers, soaked in water for 30 minutes
  • ½ small cucumber, thinly sliced
  • 1 ½ pounds boneless pork loin, cut into 1 1/2-inch chunks
  • 1 tablespoon tomato paste
  • + 9 more ingredients
    • 1 ½ teaspoons kosher salt
    • 1 half-pint container store-bought tzatziki (cucumber-yogurt sauce; optional)
    • ¼ cup orange juice
    • 1 clove garlic, finely chopped
    • 1 tablespoon ground cumin
    • 1/8 teaspoon ground cinnamon
    • 4 tablespoons olive oil
    • 1 small eggplant, unpeeled, cut into 1-inch chunks
    • 1 small red onion, cut into 8 wedges

Heat toaster oven to 425° F. 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. Meanwhile...

View full recipe at My Recipes

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