And then it happened; I seriously craved pork. And kabobs, especially those with a warm, oriental flavor. Add some fruit and red onion, delicious.

You’d be hard-pressed to find pork in Moroccan cuisine, so obviously you can make this with lamb or chicken as well.

Pork, kinda like lamb, is irresistible when seeped in fragrant spices such as cinnamon, caraway and cardamom. Peaches aren’t in season, so I just opened up a can. Not ideal, I know, but it keeps the cravings in check and it turned out great!

We fired up the pit—I love to BBQ during winter, but you can use a stove top grill as well—and I created this powerful marinade. I toned it all down a little by serving the kabobs with a simple, fresh yoghurt sauce.

These kabobs will turn your cold winter evening into a warm, fuzzy night!

 
Kabobs:

1 pound pork tenderloin
1 large red onion
large can half peaches

 
Moroccan Marinade:

zest of 1 small lemon
juice of 1/2 a lemon
1/2 tsp chili flakes (or less)
1 tsp ground coriander seeds
1 large garlic clove
1/2 tsp ground cinnamon
2/3 tsp ground cardamom
1 tsp sweet paprika powder
2/3 tsp ground ginger
1/2 tsp ground cumin
1 1/2 tsp kosher salt
1 tsp brown sugar
5 tbsp olive oil

 
Sauce:

1 1/2 cup yoghurt
1 spring onion
1 tbsp lemon juice
2 tsp olive oil (I used chili & garlic oil)
salt & pepper
lots of fresh mint

 
Directions:

Okay then. Let’s get this thing started.

Grate your garlic on a fancy red grater. Oh come on, admit it looks cheerful!

Do the same with the lemon (Don’t grate the white pithy stuff. It’s bitter) and squeeze the juice from 1/2 a lemon.

 
Serious storyboard alert.
 

Combine all spices listed under “Moroccan Marinade“.

Pour in the oil.

Ran out of brown sugar, used light brown instead. Sweet is sweet, that’s my story and I’m sticking to it.

 
This is a crazy good marinade. So fragrant and fresh at the same time. You’ll love it.
 

Cube the pork tenderloin. I like big chunks, but you can make them smaller as well.

Add the marinade, stir well, cover with plastic wrap and marinate for at least 2 hours.

Finely mince the mint and spring onion.

Squeeze in a little lime juice and add some kosher salt (1/4 to max 1/2 tsp) and lots of freshly cracked black pepper.

For extra flavor and pizzazz I poured in some chili and garlic oil. Regular or extra-virgin olive oil works just as well.

Pour in the yoghurt. Don’t use the low-fat stuff; it’s too runny. You can use Greek yoghurt as well.

 
Cover the sauce with plastic wrap and let the flavors mingle for some time. Also, if you’ll be using wooden skewers this would be your cue to soak them for at least 30 minutes. They will float when you soak them in a shallow dish, so just put them in a bottle or large measuring cup.
 

Peel and cut the onion in four. Pull the layers apart.

These were big half peaches in syrup, so I rinsed them first. I cut each half in 4 parts.

The marinade will have colored and flavored the pork like you wouldn’t believe.

Alternately thread pork, red onion and peach.

I ended up with 8 skewers, 2 for each person.

 
We got the Big Green Egg stable at 400F˚ (200C˚) in the middle of a storm, I kid you not. We’re hardcore.
 

Grill the kabobs for 10 to 12 minutes (flip them once), until the pork is ever so slightly pink in the center.

Drizzle the yoghurt & mint sauce all over them and revel in their beauty.