Global Food in Five: Grilled Pork Kebabs with Chimichurri

Name: Global Food in Five: Grilled Pork Kebabs with Chimichurri
Prep time: PT-470998H27M19S
Cook time: PT-470998H27M19S
Total time: PT-470998H27M19S
Cuisine: American
Ingredients: 1 cup flat-leaf Italian parsley leaves; ½ cup cilantro leaves; 1 small serrano pepper, stemmed and seeded; ⅓ cup olive oil; 2 tablespoons red wine vinegar; 3-4 cloves garlic, peeled; ¾ teaspoon kosher or sea salt; ½ teaspoon dried oregano leaves; ¼ teaspoon freshly cracked black pepper; 1 ½ pounds boneless pork chops or pork tenderloin, cut into 1-inch cubes; 1 medium red onion, peeled and cubed; 1 medium bell pepper, seeded and cubed; 1 tablespoon olive oil

By Julie Andrews

Chimichurri is a Argentinian condiment made with fresh herbs, such as cilantro and parsley, red wine vinegar, garlic, oregano, olive oil and red pepper flakes.

It has a similar texture to pesto and goes perfectly on grilled meats or fish and vegetables, or can be used for dipping or marinading.

Chimichurri can be made in the food processor. Simply add all of the ingredients and pulse until all of the ingredients come together in a deliciously fragrant paste.

In this recipe, we’re using chimichurri as a condiment for kebabs. The kebabs are made with cubes of lean pork tenderloin or chops, bell pepper and red onion. Brush the chimichurri on the kebabs once they’re cooked and serve a small bowl of it for dipping as well. Yum!