Yogurt and Harissa Marinated Kurobuta Pork Skewers

Name: Yogurt and Harissa Marinated Kurobuta Pork Skewers
Prep time: 15 h
Cook time: 15 min
Total time: 15 h 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 (1.75 lb) SRF Kurobuta Pork Loin Roast; 1 cup plain yogurt, sheep’s milk, or cow’s milk, or Greek yogurt; ¼ to ½ cup harissa; 2 tablespoons butter, melted; 1 to 2 cloves fresh garlic, minced or grated; fresh herbs on stems for basting, such as thyme, rosemary, and oregano

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Author

Chef Mandy Tanner

Servings

Prep Time

15 hours

Cook Time

15 minutes

Calories

345

Inactive Time

2 hours, or up to 24 hours

Spicy Harissa and cooling yogurt make the simple marinade for these tender Kurobuta Pork Skewers. Harissa is a Moroccan pepper sauce with red chili peppers, red bell peppers, garlic, olive oil, vinegar, and salt, and is sold in jars in both a mild and spicy varieties. This version uses the spicy harissa, and a thinly sliced Kurobuta Pork Loin Roast that is marinated overnight and then grilled. The skewers are basted with a garlic butter using a bouquet of fresh herbs. This recipe is incredibly simple and delicious. If cooking for sensitive palates, you can substitute mild harissa, or reduce the amount used.

Yogurt and Harissa Marinated Kurobuta Pork Skewers

Ingredients

1 (1.75 lb) SRF Kurobuta Pork Loin Roast
1 cup plain yogurt, sheep’s milk, or cow’s milk, or Greek yogurt
¼ to ½ cup harissa
2 tablespoons butter, melted
1 to 2 cloves fresh garlic, minced or grated
fresh herbs on stems for basting, such as thyme, rosemary, and oregano

Directions

Plan ahead, this recipe is best marinated for at least 2 hours or overnight; Prepare the Kurobuta Pork. Thinly slice the Kurobuta Pork Roast into slices 1/8-inch-thick, removing the fat cap, if desired. Cut the pork into 2-inch pieces.
Prepare the marinade; In a glass dish or bowl, or zip-top bag, add the yogurt and harissa and stir to combine. Add the thinly sliced pork a few pieces at a time, ensuring they all are coated in the marinade. Cover and refrigerate for at least two hours, or up to overnight.
When ready to cook; Preheat the grill to medium-high heat (375° to 400°F). Remove the pork from the refrigerator and thread pieces individually onto metal or soaked bamboo skewers, removing some of the marinade as they are prepared. In a small bowl, melt the butter and add the garlic. Tie the herbs together at the base of the stems to use as a basting brush.
Place the skewers directly on the grill grates and cook for 5 minutes or until the pork releases easily from the grates, then flip, and cook for another 5 minutes. Begin basting with the garlic butter, using the herbs as the basting brush to drizzle over the pork (using caution as the butter may cause some flare ups). Cook until the pork is slightly charred on all sides and reaches an internal temperature of at least 140°F, or desired doneness, about 5 minutes more.
Remove the skewers from the grill and let rest for 5 minutes before serving. The pork will continue to cook as it rests. Serve warm. Enjoy!

Recipe Note

Author Bio

Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.

Nutrition

Serving Size 4
Calories 345, Carbs 2 grams (1%), Protein 50 grams (100%), Fat 14 grams (21%), Saturated Fat 6 grams (38%), Trans Fat 0 grams, Cholesterol 143 milligrams (48%), Fiber 0 grams, Sugar 2 grams, Sodium 162 milligrams (7%), Iron 1 milligrams (7%), Potassium 829 milligrams (24%)