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Grilled Moroccan Pork Tenderloin Kabobs

A simple grilled dinner with bold, robust flavor from The New Sonoma Diet.

per serving: 211 calories, 25g protein, 7g total fat (2g saturated fat), 12g carbohydrate, 1g fiber, 73mg cholesterol, 170mg sodium, 1 glycemic load
Yield: Serves 4



  1. For marinade, in a large bowl stir together parsley, lemon juice, oil, garlic, oregano, coriander seeds, paprika, ginger, black pepper, kosher salt, cayenne pepper, and turmeric until combined. Add pork cubes and grapes. Stir gently until pork and grapes are coated. Cover and marinate in the refrigerator for 1 to 2 hours.

  2. On eight 12-inch skewers, alternately thread pork and grapes, leaving 1 ¼ inch space between pieces. For a charcoal grill, place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until pork is slightly pink in the center, turn occasionally to brown evenly. For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.

From The New Sonoma Diet © by Connie Guttersen RD, PhD. Used with permission from Sterling Publishing Co., Inc.