Ras el hanout pork kebabs

15 mins of preparation + 15 cooking time 4 to 6 servings


  • 2 – 450 g (1 lb.) packages of duBreton Ground Pork
  • 2 cloves of garlic, chopped
  • 15 mL (1 tbsp.) of ras el hanout*
  • 125 mL (½ c.) of fresh cilantro, chopped


Mint yogurt sauce

  • 250 mL (1 c.) of plain Greek yogurt
  • 15 mL (1 tbsp.) of fresh mint, chopped
  • 30 mL (2 tbsp.) of lemon juice
  • Salt and fresh ground pepper


  1. In a small bowl, mix the ingredients for the mint yogurt sauce. Set aside in refrigerator while preparing the meat.
  2. Preheat oven to 230°C (450°F).
  3. In a bowl, combine the ground pork with the garlic, ras el hanout and cilantro. Season generously and mix thoroughly.
  4. Shape the meat preparation into cigar shapes around the skewers.
  5. Place the kebabs on a baking sheet lined with parchment paper and bake for 15 minutes.
  6. Serve with the sauce, couscous and salad.



Preheat barbecue to medium-high heat and cook for 12 minutes.