Grilled Pork Kabobs with Chimichurri Sauce

This meal is full of flavor. Chimichurri is one of my all time favorite sauces for summertime cooking. The ingredients are fresh and vibrant. Perfect for those hot summer days. An added bonus is you don’t even have to turn on your oven to make this.

  • 10-12 large wooden skewers
  • 2 lbs boneless pork cubed ( I used boneless pork ribs)
  • 1/2 cup orange juice
  • 1/4 cup olive oil
  • 2 garlic gloves chopped
  • 1/2 cup fresh cilantro
  • Salt and pepper to taste
  • Zucchini cut for kabobs
  • Red bell pepper cut for kabobs

Chimichurri Sauce

  • 3 garlic cloves
  • 1/2 cup fresh cilantro
  • 1/2 cup fresh flat leaf parsley
  • 6 large fresh basil leaves
  • 1/4 of a white onion
  • 1/2 of a red bell pepper
  • Salt and pepper to taste
  • 1/2 t ground cumin
  • 1 t pico de gallo seasoning
  • 2 T olive oil
  • 2 T red wine vinegar
  • 1 T fresh squeezed orange juice

Serves 6

  1. Soak wooden skewers in water.
  2. Put pork, orange juice, olive oil, garlic, cilantro, salt and pepper in ziploc bag. Marinate at least 1 hour in the fridge.
  3. While that marinates prepare Chimichurri sauce. Combine all ingredients in food processor or blender, and blend until well chopped up. Set aside in fridge. 
  4. Thread pork, zucchini, and bell pepper on skewers. Grill for 15-20 minutes, flipping when needed.
  5. Plate kabobs and top with Chimichurri sauce.

Enjoy this vibrant and flavorful meal.



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