Grilled Moroccan Pork Tenderloin Kabobs

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“Grapes add a new twist. From the New Sonoma Diet. The diet incorporates lots of spices and fresh herbs, so the foods are flavorful and satisfying.”
2hrs 10mins

Ingredients Nutrition


  1. For marinade, in a large bowl stir together parsley, lemon juice, oil, garlic, oregano, coriander, 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 a 1/4-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 just slightly pink in center, turning 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.).

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