Moroccan Herb Pork Kebabs
Spice up your summer BBQ with this tender, juicy pork kebab recipe and wow your friends and family!
Macros: Total Calories – 1,330 kcal, Carbs 67g, Fat 70g, Protein 99g
For the pork kebabs:
1 lb of pork loin or pork tenderloin, cut into 1 inch cubes
*2 green bell peppers
*2 red bell peppers
*1 red onion
1.5 tsp smoked paprika
1.5 tsp cumin
½ tsp turmeric powder
½ tsp ground coriander
¼ tsp ground cinnamon
1 TBL of shelled pistachios, roughly chopped
*cut same size as the pork
For the glaze:
¼ cup pomegranate molasses
Juice of half a lime
1 tsp sriracha or hot sauce
1 tsp fresh mint, finely chopped
¼ tsp kosher salt
Soak the skewers in water for about 10 minutes.
Skewer pork, pepper, onion, pepper in that order until filled up to the stick.
Rub on spices and let sit for 20 minutes.
Place the Kebabs on the grill for about 6 minutes per side or until the pork is tender (internal temp of 145 ºF).
Rest for 3 minutes once it’s done and paint on the pomegranate molasses glaze all over each side of the Kebabs. The sugar in the glaze will caramelize and form a sweet and sticky crust.
Once it’s cooked and rested, garnish with chopped pistachios, lemon zest, and fresh herbs.
Grilled Pineapple With Cinnamon Honey Drizzle
Finish off your meal with a sweet grilled treat: Slices of pineapple thrown on the grill and then topped with a honey drizzle are a healthy but yummy way to cap off a summer party!
Macros: Total Calories – 973 kcal, Carbs 261g, Fat 1g, Protein 6g
2 cups honey
1 tsp cinnamon
Grill pineapple slices over medium heat for 5 to 10 minutes.
While the pineapple is grilling, mix together the honey (softened in the microwave for about 30 seconds) and the cinnamon.
Drizzle the grilled pineapple with the honey
Yoichi Kato is an author, speaker, serial entrepreneur, and a Navy veteran. He is a master business networker & connector who is always connecting people. He is also an amazing Chef who provides private chef services all over San Diego. Yoichi loves to help others and see them thrive.