Advertisement
Ingredients
•
¼ cup orange juice
•
1 tbs tomato paste
•
1 clove garlic, finely chopped
•
1 tbs ground cumin
•
⅛ tsp ground cinnamon
•
4 tbs olive oil
•
1 ½ tsp kosher salt
•
¾ tsp black pepper
•
680g boneless pork loin, cut into
Method
1. Heat toaster oven to 218°C.
2. In a large bowl, whisk together the
orange juice, tomato paste, garlic,
cumin, cinnamon, 2 tbs of the oil, 1
tsp of the salt, and 1/2 tsp of the
pepper. Add the pork and toss. Cover
and refrigerate for at least 30
minutes and up to 8 hours.
3. Meanwhile, in a bowl, combine the
eggplant, onion, and the remaining
oil, salt, and pepper. Place the
vegetables on skewers, alternating
eggplant and onion.
Moroccan Pork Kebabs
Cooking time: 45m – Temperature: 218°C
•
1 ½-inch chunks 1 small eggplant,
unpeeled, cut into 1-inch chunks
•
1 small red onion, cut into 8 wedges
Pita bread or flat bread, for serving
1 half-pint container store-bought
•
tzatziki (cucumber-yogurt sauce;
optional).
•
½ small cucumber, thinly sliced
•
2 tbs chopped fresh mint
•
Wooden skewers, soaked in water for
30 minutes
4. Transfer the skewers to a foil-lined
toaster-oven baking tray. Bake for 20
minutes. Turn the vegetables.
5. Place the pork on skewers and add
them to the tray. Bake until the
vegetables are tender, and the pork is
cooked through, turning the pork and
vegetables once, about 25 minutes.
6. Meanwhile, wrap the bread in foil and
place on top of the pork during the
last 5 minutes. Transfer the skewers
and bread to individual plates. Spoon
the tzatziki (if using) on the side and
sprinkle with the cucumber and mint.
Advertisement
