Description
Grilled pork, bell pepper and red onion kebabs with homemade chimichurri sauce.
Ingredients
Scale
Chimichurri:
- 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
Grilled Pork Kebabs:
- 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
Instructions
- Place 6 long wooden skewers in a dish filled with water. Let soak while you prepare the chimichurri and pork.
- Place all chimichurri ingredients into the bowl of a food processor. Pulse until a pesto-like paste forms, scraping the sides of the bowl as needed. Taste and adjust seasoning, if necessary. Divide the chimichurri into two bowls.
- Preheat the grill to medium heat.
- Thread the pork cubes onto the soaked wooden skewers, alternating pieces of red onion and bell pepper. Brush each kebab with the olive oil. Grill 2-3 minutes per side, brushing with half of the chimichurri each time you turn the kebab. Use an instant-read thermometer to temp the pork to be sure it reaches 145 degrees and is firm to the touch.
- Serve the kebabs with the remaining chimichurri for dipping.
Notes
Cooking Tip: Use a lean meat like pork tenderloin or pork chops.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 314
- Sugar: 1g
- Sodium: 216mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 83mg
Keywords: grilling, grilled, grill, pork, kebabs, chimichurri, global food