For The Glaze

  • 1/4 cup pomegranate molasses
  • Juice of half 1 lime
  • 1 teaspoon Sriracha chili sauce

  • For The Pork Kebabs

  • 1 pound pork loin, or pork tenderloin, cut into 1inch cubes
  • 2 red bell peppers
  • 2 green bell peppers
  • 1 red onion
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cinnamon
  • 1 tablespoon pistachio nuts, shelled and roughly chopped (optional)
  • Olive oil
  • Kosher salt

  • For The Yogurt Sauce

  • 1/2 cup Greek yogurt
  • Zest of half 1 lemon
  • Juice of half 1 lemon
  • 1 clove garlic, finely grated
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon fresh mint, finely chopped
  • 1/4 teaspoon kosher salt
Make the pork kebabs: cut one red and one green pepper into 1-inch squares to match the size of the pork cubes. Do the same thing with the red onion. Form the kebabs by alternating some pork and veggies on a skewer. If using a wooden skewers and cooking on a grill, make sure to soak the skewers in water for 30 minutes so they don’t burn.

Make the Moroccan spice rub: combine the smoked paprika and next 4 ingredients in a small bowl. Mix well and season all sides of the kebabs with a good pinch of spice rub and generous amount of salt. Drizzle the kebabs with 1 teaspoon each of olive oil and let sit at room temperature for 20 minutes so the pork can come to room temperature and the marinade can infuse flavor.

Meanwhile, make yogurt sauce: combine all of the ingredients in a small bowl and mix well. Check for seasoning, you may need a little more lemon juice. Yogurt sauce can be made hours ahead of time and kept in the fridge.

Pre-heat a cast iron grill pan or grill to medium-high heat. Place the pork kebabs on the grill and cook for 6 minutes, flip and repeat. While the kebabs are cooking make the pomegranate glaze: combine the molasses, lime juice, and hot sauce in a small bowl, mix well. During the last 3 minutes of cooking, use a brush or spoon to spread the glaze all over the kebabs.

Remove kebabs from the grill and allow them to rest for 3 minutes. Spread some more glaze all over the kebabs and garnish with chopped pistachios, chopped mint, and some lemon zest. Enjoy!

3 servings(1 kebab per serving)

Recipe courtesy of Bobby Parrish, FlavCity
Recipe courtesy of Bobby Parrish, FlavCity

Calories: 340 calories

Protein: 38 grams

Fat: 12 grams

Sodium: 790 milligrams

Cholesterol: 100 milligrams

Saturated Fat: 2 grams

Carbohydrates: 20 grams

Fiber: 5 grams