
Fire up the grill spring is here, and it’s time to go big on flavor without overcomplicating things. These pork loin skewers are juicy, simple, and boldly seasoned with a smoky blackened spice rub. We pair them with a silky baba ganoush, made from eggplants charred right on the coals, and a bright citrus salad with pomegranate, orange, and roasted tomatoes. This is backyard grilling with sunshine vibes.
Recipe for Grilled Loin Roast Skewers with Charred Baba Ganoush & Fresh Citrus Salad
Ingredients
- 2 Pack of Campo Grande Ibérico Loin Roast
- 1 tablespoon Black Magic seasoning from Spiceology (or your favorite spice rub)
- Skewers
- 2 medium eggplants
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 small garlic clove, grated or minced
- 1 large orange, peeled and segmented
- 2 tablespoon pomegranate seeds
- 4 oz cherry tomatoes, roasted or grilled (halved)
- 3 oz feta cheese, crumbled
- 4 tablespoon olive oil
- 1 tablespoon of honey
- Salt, to taste
Preparation
- Place whole eggplants directly on hot coals, turning occasionally, until charred and collapsed (about 15–20 minutes). Let cool slightly, then scoop out the flesh into a bowl. Mash to desired texture. Add tahini, lemon juice, garlic, olive oil, salt, and paprika. Taste and adjust as needed.
- In a bowl, toss the pork cubes with olive oil and seasoning. Let marinate at room temperature for 20–30 minutes. Thread the pork onto skewers.
- Grill over direct heat at 400 °F for about 8 minutes, turning the skewers every 2 minutes, until nicely charred and the internal temperature reaches 145 °F. Let rest for 5 minutes before serving.
- While the skewers are cooking, prepare the fresh salad. In a bowl, gently mix the orange segments, pomegranate seeds, and roasted cherry tomatoes. Drizzle with olive oil, add feta, and a pinch of salt. Toss gently.
- Plate the skewers over a generous spoonful of baba ganoush. Serve the citrus salad on the side, and drizzle a touch of honey over the meat. Optionally, sprinkle with fresh herbs—mint or parsley work great.