Grilled Loin Roast Skewers with Charred Baba Ganoush & Fresh Citrus Salad

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.