Pork Chimichurri Kabobs
Courtesy of National Pork Board
Serve With:
Skewered Sweet Potatoes
and Poblano Peppers
Rice and Beans
Servings: 4
Skewered Sweet Potatoes
and Poblano Peppers
Rice and Beans
Prep Time: 10 Min
Cook Time: 20 Min.
Marinate: 4 Hr
What you need:
* 1 lb. pork city chicken skewers
* 4 Tbsp. olive oil
* 2 Tbsp. EACH crumbled oregano and chopped fresh parsley
* 2 garlic cloves, crushed
* 1 tsp. paprika
* 1 tsp. salt
* 1/2 tsp. EACH crushed red pepper flakes, ground black pepper and ground white pepper
* 4 Tbsp. olive oil
* 2 Tbsp. EACH crumbled oregano and chopped fresh parsley
* 2 garlic cloves, crushed
* 1 tsp. paprika
* 1 tsp. salt
* 1/2 tsp. EACH crushed red pepper flakes, ground black pepper and ground white pepper
What to do:
1. Combine all ingredients together well in a self-sealing bag; seal and refrigerate 4-24 hours.
2. Prepare a hot fire in grill; remove pork skewers from marinade (discarding any remaining marinade.)
3. Grill over direct heat, turning every 5 minutes, to cook and brown evenly.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Prepare a hot fire in grill; remove pork skewers from marinade (discarding any remaining marinade.)
3. Grill over direct heat, turning every 5 minutes, to cook and brown evenly.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Wine pairings:
Merlot, Pinot Noir, Shiraz/Syrah