Smokey Chermoula Pork Skewers

Smokey Chermoula Pork Skewers

Recipe Notes

* Pork tenderloin is a tender cut so over marinating will cause the meat to toughen

 ** If using wooden skewers, be sure to soak skewers for at least 30 minutes in water prior to use so they don’t burn on the grill 

*** Makes 6 skewers

Ingredients 

  • 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
  • 2 lbs pork tenderloin, cut into 1 ½ inch cubes 

 

Instructions 

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.* 

Preheat grill to med-high. Thread pork pieces onto skewers**. 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 

 

 


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