Preserved lemon & baharat-marinated pork loin kebabs from Sirocco: Fabulous Flavours from the East (page 83) by Sabrina Ghayour

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Notes about this recipe

  • kateastoria on June 15, 2025

    Excellent, though used only 2 lemons. Baharat recipe from BBC Good food March 2024

  • catmummery on November 14, 2024

    this is sooooo delicious. i lhad overlooked this recipe for years, probably due to the unusual ingredients. What an error that was! Just made to use up what i had - pork loin, preserved lemons, salad stuff, and it was absolutely amazing. The marinade works so well. Trust the amounts - it feels like a lot of baharat, but it works. I reduced the preserved lemons to 4 not 5 but that worked well. I did remove most of the innards of the lemons. I would just reduce the pork cooking a little. We had with shirazi, rice, and yoghurt/harissa dressing. Yum.

  • etcjm on February 21, 2019

    Very tasty and unusual. I did reduce the number of preserved lemons to 2 instead of 5. Gave the zest without overpowering. Served with sweet potatoes and feta from the same book, pitta, onion, lettuce and beetroot. Yum.

  • joneshayley on February 17, 2019

    Easy and delicious, which is both rich and zesty. The baharat imparts an aromatic and vaguely exotic flavour, with salad and pitta breads, this is a hit

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