I know that its starting to cool down in most of the country right now, but here in Florida it is still summer hot. I’ve yet to slow down on the grilling. I love eating kebabs. Something about eating food off a stick just seems better than eating it with a fork! I won a McCormick Spice Set in July at Julie’s Cook for the Cure party. I was excited to try all of McCormick’s new Gourmet Collection of spices but especially so for the Moroccan Seasoning. I love Moroccan food and unfortunately, don’t cook it enough in our home. I decided to make my own version of a Moroccan Pork Kebab with a few simple ingredients I had on hand. I served these as our dinner along side of a bed of couscous. It was a perfect, simple, yet flavorful meal. You could also, entertain with these kebabs and serve them up as an appetizer!

Moroccan Pork KebabsSource: Katie Original

Moroccan Pork Kebabs

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 14 6-inch skewers

Moroccan Pork Kebabs


  • 1 lb Pork Loin, cut into 1 inch cubes
  • 2 zucchini, cut 1 inch thick
  • mushrooms
  • 2 tbsp Moroccan Seasoning
  • 1 tbsp olive oil
  • 1/2 cup Sour Cream
  • 1 tbsp Dill, minced
  • 2 tbsp Cucumber, peeled and minced
  • 1/2 tsp garlic, minced
  • 1/2 tsp lemon juice
  • salt & pepper to taste


  1. Pre-heat grill to high heat, clean, and reduce heat to medium.
  2. While the grill is pre-heating, cut the pork loin into 1-inch cubes. In a large zip lock bag place the pork in the bag followed by the Moroccan Seasoning and olive oil. Seal the bag and mix well. Place the pork in the refrigerator while you prep the rest of the meal.
  3. Cut the zucchini and clean the mushrooms, set aside.
  4. Pull the pork out of the refrigerator and begin skewering the pork, zucchini, and mushrooms (in whatever order works for you).
  5. Place the kebabs on the grill for 5 minutes, then turn, and cook for another 5 minutes. Your internal temperature of the pork should read at the very minimum 145 degrees.
  6. While the pork cooks put together the sour cream dill sauce. In a large bowl, place 1/2 cup sour cream, 1 tablespoon fresh minced dill, 2 tablespoons finely diced cucumber, 1/2 teaspoon of fresh minced garlic, 1/2 teaspoon of lemon juice, and salt and pepper to taste. Mix well and place in refrigerator until the kebabs are done.
  7. Serve the kebabs as soon as they are done cooking with the sour cream dill sauce.


If you are using wood skewers, make sure you soak them in water up to 30 minutes before grilling. This will help them not burn as quickly on the grill!

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I’m going to be dead honest here. I really enjoyed this recipe and my husband did not. First off,  he’s not a fan of couscous and he wasn’t fond of the spices used in the beef patties. He felt that they were too dry (so maybe it was my fault for cooking them to long), and he also felt it needed sauce. I on the other hand felt like they were awesome… maybe a yogurt like dipping sauce would have done the trick… but in any event I’m posting this recipe with the hopes that others out there will enjoy this dish like i did! I found this recipe on Rachael Ray’s website.

Prep: 12 minutes 
Cook: 20 minutes


  • Salt
  • 1 box of Far East Couscous with Pine Nuts
  • Freshly ground pepper
  • 1lb. lean ground beef
  • 2 garlic cloves, finely chopped
  • ½ medium onion, finely chopped
  • 1 tbsp paprika
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • ½ tsp ground allspice
  • 3 tbsp extra-virgin olive oil
  • 1/4 cup chopped flat-leaf parsley 
  • 1 tbsp chopped flat-leaf parsley for couscous


  1. Cook the couscous according to the package.
  2. In a bowl, combine the beef, garlic, onion, paprika, cinnamon, cumin, allspice, 1 tablespoon olive oil, 2 tablespoons parsley and 1 teaspoon salt. Form into 8 patties.
  3. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the beef patties and cook for about 3 minutes on each side for medium-rare (or more time depending on how you like your meat cooked).
  4. Fluff the couscous again with a fork, transfer to a platter and top with the beef patties and the remaining 2 tablespoons parsley.

Side Suggestions: steamed asparagus, salad

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