Smokey Chermoula Pork Skewers
Smokey Chermoula Pork Skewers
- Author
- Chef Jill
- Servings
- 6
- Category
Pork
- Cuisine
Moroccan
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