Smokey Chermoula Pork Skewers
Smokey Chermoula Pork Skewers
Chef Jill
6
Moroccan
Pork
Ingredients
2 lbs pork tenderloin, cut into 1 ½ inch cubes
1 serrano chili pepper, cut into thirds
5 cloves garlic, peeled
1 thumb sized piece of ginger, peeled
½ bunch cilantro
½ bunch parsley
1 tbsp paprika
1 tbsp smoked paprika
1 tbsp cumin
1 tsp kosher salt
Juice & zest of 1 lemon
⅓ cup extra virgin olive oil
Directions
To make the chermoula, add the serrano chili pepper, garlic, ginger, cilantro, parsley, paprika, smoked paprika, cumin, salt, lemon juice, zest and olive oil to the bowl of a food processor. Pulse until a chunky paste forms.
In a large bowl combine chermoula with cubed pork and ensure all pieces are covered in the marinade. Cover and refrigerate for 30 minutes- 1 hr. (*See recipe notes)
Preheat grill to med-high. Thread pork pieces onto skewers. (*See recipe notes) You want the pork pieces touching but not crowded. Grill pork for 8-10 minutes total. Turning skewers every couple minutes. Remove skewers from the grill when they reach an internal cooking temp of 145F