Pork Chimichurri Kabobs
Courtesy of National Pork Board 4 Servings • 10 Min Prep Time • 20 Min. Cook Time • 4 Hr Marinate Time • Skewered Sweet Potatoes and Poblano Peppers Rice and Beans| Ingredients |
|---|
| 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 |
Directions:
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
Wine Pairings:
Merlot, Pinot Noir, Shiraz/Syrah