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Ras El Hanout Grilled Pork Skewers

These Ras El Hanout Grilled Pork Skewers are tender, juicy and addictively delicious! This oh-s0-easy Tapas recipe is not only  fabulous as a "snack" to serve with drinks but also makes a wonderful main dish!
Prep Time10 minutes
Cook Time12 minutes
marinating time2 hours
Total Time22 minutes
Course: appetizer/ dinner
Cuisine: Spanish
Servings: 6 people
Calories: 460kcal


  • 3 lbs pork tenderloin
  • ½ cup extra virgin olive oil
  • ¼ cup Ras El Hanout
  • 1 teaspoon smoked paprika
  • 4 cloves garlic minced
  • ½ teaspoon salt
  • 1 lemon juiced
  • 1 lemon cut into sixth's
  • 1 Tablespoon fresh parsley minced

Ras El Hanout

  • 2 teaspoons cumin
  • 2 teaspoons ginger
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 ½ teaspoons ground black pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne
  • 1 teaspoon allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg


  • Remove the silver skin from the pork tenderloins. Cut the tenderloin into 1 inch chunks. 
  • In a large bowl, combine the olive oil, Ras El Hanout, smoked paprika, salt, garlic and lemon juice. Stir to combine.
  • Add the pork and stir until the pork is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for 2-  3 hours or overnight. 
  • Remove the pork from the refrigerator and let come to room temperature. Soak the skewers for 30 minutes in warm water. Remove the skewers and thread 5 - 6 pieces of pork on each skewer. 
  • Pre heat a grill or grill pan to medium high heat, making sure the grill or grill pan is well oiled to prevent sticking. Add the skewers and cook, turning frequently, for 10 - 12 minutes or until the pork is cooked through. 
  • Serve with a wedge of lemon and garnish with minced parsley if desired. 

For the Ras El Hanout

  • Combine all the spices together in a small bowl. Store excess in a sealed container in a cool and dry place. 


If you don't eat or like pork, this recipe also works with boneless and skinless chicken breasts or thighs. I recommend thighs because they will be moister! 
If you are making the Ras El Hanout, make sure your spices are fresh!!! 


Calories: 460kcal | Carbohydrates: 7g | Protein: 47g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 147mg | Sodium: 704mg | Potassium: 1008mg | Fiber: 2g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 20.6mg | Calcium: 72mg | Iron: 4mg