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


  • 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 



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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