Pork Chimichurri Kabobs
1 pound pork tenderloin, cut into 3/4-inch cubes
4 tablespoons olive oil
2 tablespoons EACH crumbled oregano and chopped fresh parsley
2 garlic cloves, crushed
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon EACH crushed red pepper flakes, ground black pepper and
ground white pepper
Combine all ingredients together well in a self-sealing bag; seal and
refrigerate 4-24 hours. Prepare a hot fire in grill; remove pork cubes
from marinade (discarding any remaining marinade) and skewer. Grill over
direct heat, turning as necessary, to cook and brown evenly. Serve with
grilled skewers of sweet potato pieces and poblano peppers alongside
rice and black beans.
Servings: 4 |