Cooked - Grilled Charmoula Pork Kabobs With Yogurt Mint Sauce

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Grilled Charmoula Pork Kabobs With Yogurt Mint Sauce

4.0

1¼ to 1½ pounds pork loin or tenderloin (trimmed of any excess fat, cut into 1" pieces)

Charmoula dressing, (minus the fresh cilantro)

1 large red bell pepper, (seeded and cut into 1" pieces)

1 large green bell pepper, (seeded and cut into 1" pieces)

1 medium red onion, (peeled into single layers and cut into 1" pieces)

1 tablespoon olive oil

Kosher salt, (to taste)

Freshly ground black pepper, (to taste)

Chopped fresh cilantro, (optional garnish)

1 cup plain full-fat Greek yogurt

2 tablespoons minced fresh mint leaves

1 tablespoon freshly squeezed lime juice

1 large clove garlic, (minced)

½ teaspoon cumin

Place pork in a medium bowl and pour charmoula dressing over the top. Fold to incorporate. Cover and let marinate in the refrigerator for 6 hours or overnight.
Place red pepper, green pepper, and onion in a medium bowl. Drizzle with olive oil and fold to coat evenly.
Thread the marinated pork, peppers, and onions onto skewers. Sprinkle with a bit of salt and freshly ground black pepper on all sides, to taste.
Heat grill to medium-high. Make sure grates are scrubbed clean and then oiled (see Notes).
Place kabobs on hot grill grates. Grill for 10-12 minutes total, turning every few minutes, until pork reaches 145°F with an instant-read thermometer. Total time will depend on grill temperature and size of pork pieces.
Remove kabobs from the grill to a serving platter, and let rest for 3 minutes. Sprinkle with optional chopped cilantro and serve with yogurt mint sauce.
In a medium bowl, stir together all ingredients. This can be made up to a day in advance, stored covered in the refrigerator until ready to use.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍢Kabobs

CuisineMediterranean

Occasions📆EverydaySummer Bbq

Season☀️Summer

DifficultyEasy ⏰ 25m

Created 73 weeks ago

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