Another sunny day. BBQ is out, beer is cold, hammock for the siesta ready and friends arriving.

And this skewers are so nice. It was a great discovery the combination dates/meat.  Lately, I even add some to my burgers.

I won’t say much about Ras el Hanout. Just try it and your taste will take you to Morocco.

*Photo is not great but I couldn’t let them go cold…

Music time: Stuck in the Middle with You by Stealers Wheel.


  • 700gr. Pork Steak.
  • 2 Tea spoons Ras el Hanout.
  • Juice from 1 Lemon.
  • 5 Garlic Cloves.
  • 1 Green Pepper.
  • 1 Red Pepper.
  • 1 Onion.
  • Extra Virgin Olive Oil.
  • Rock Salt.
  • A hot Barbecue.


Roast the garlic cloves in the oven at 200 degrees for 10 minutes. Peel them.

In a mortar, put the garlic and rock salt. Mash the garlic cloves. Add 8 table spoons of olive oil, Ras el Hanout, lemon juice and rock salt. Mix well.

Add the mix to the pork. Mix and let it rest in the fridge for a few hours.

Form the skewers by alternating onion, peppers, dates and pork.

Cook them in a hot BBQ and enjoy an explosion of flavours.