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!
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!!!