Best 3 Pork Chimichurri Kebabs Recipes

Craving a tantalizing and flavorful meal? Look no further than our exploration of the delectable "pork chimichurri kebabs"! This dish promises an explosion of taste that will tantalize your senses. Succulent pork pieces, expertly marinated in a vibrant chimichurri sauce, are skillfully skewered and grilled to perfection. Each tender bite is infused with the vibrant flavors of fresh herbs, tangy citrus, and a touch of spice that will leave you craving more. Accompanied by an array of colorful vegetables and grilled to perfection, these kebabs are not only delicious but also visually stunning. Join us as we delve into the art of crafting this delectable dish, providing you with a step-by-step guide and insider tips to ensure that your pork chimichurri kebabs turn out irresistibly delicious and become a favorite in your culinary repertoire.

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PORK CHIMICHURRI KEBABS

Pork Chimichurri Kebabs image

These are peppery delicious kebabs. Marinate time is 4 hours. Cook time is an estimate-depends on how hot your grill is.

Provided by ratherbeswimmin

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb pork tenderloin, cut into 3/4 inch cubes
4 tablespoons olive oil
2 tablespoons crumbled oregano
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
1/2 teaspoon white pepper
lemon slice
lime slice

Steps:

Add pork cubes and next 9 ingredients into a large heavy-duty plastic zip-top bag; seal and shake to coat pork.
Place bag in the refrigerator for 4 hours.
Take pork cubes out of marinade and discard marinade.
Thread pork onto skewers.
Grill over high heat, turning as necessary, until evenly browned and no longer pink.
I serve over a bed of rice and give a little squeeze with the lemon/lime slices.

PORK CHOPS WITH CHIMICHURRI

Pork Chops with Chimichurri image

Chimichurri is a traditional Argentinian marinade/sauce that is usually paired with steak but this herbacious sauce is a wonderful accompaniment to pork as well.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

4 boneless pork loin chops (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
CHIMICHURRI:
1 cup packed fresh parsley sprigs
1/2 cup loosely packed basil leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
3 tablespoons red wine vinegar
3 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons water
2 tablespoons olive oil

Steps:

Sprinkle chops with salt and pepper. In a large skillet, cook chops in oil over medium heat for 3-5 minutes on each side or until a thermometer reads 160°., Meanwhile, place the herbs, vinegar, garlic and seasonings in a small food processor; cover and pulse until chopped. Add water; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with chops.

Nutrition Facts : Calories 261 calories, Fat 17g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 414mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

MOORISH PORK KEBABS

Moorish Pork Kebabs image

We can all stand a little Moorish in our lives. ;-) The original recipe would have been made from lamb or goat. Upon driving the Moors out of Spain in 1492, the free peoples of Spain wanted to reinforce their independence by celebrating the thing their previous overlords forbid, eating pork. It's no coincidence that Spaniards love pork to this day as it is a direct response to their turmoiled past. If you must, use lamb or chicken.

Provided by gailanng

Categories Pork

Time 6h10m

Yield 4 skewers

Number Of Ingredients 14

Ingredients

2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika (hot or sweet)
1/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper (cayenne)
2 tablespoons minced fresh cilantro, plus more for garnish
1 1/2 teaspoons fresh minced oregano leaves
1/2 teaspoon fine sea salt
2 garlic cloves, minced
1/4 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 lb fresh pork shoulder, trimmed and cut into 1-inch cubes (butt)
4 wooden skewers, soaked in cold water at least 30 minutes

Steps:

In a large mixing bowl, stir together the first 12 ingredients (cumin through lemon juice) Cover and refrigerate 4-6 hours.
Prepare a medium-hot fire in the grill. Thread pork on the soaked skewers.
Grill directly over the heat, turning kebabs as necessary, until meat is browned and cooked through.
Remove to a platter and if desired, sprinkle with cilantro.

Nutrition Facts : Calories 340.4, Fat 27.6, SaturatedFat 8.1, Cholesterol 80.5, Sodium 367.5, Carbohydrate 2.6, Fiber 0.8, Sugar 0.3, Protein 20

Tips:

Choose the right cut of pork: For kebabs, you want a cut of pork that is tender and flavorful. Some good options include pork tenderloin, pork shoulder, and pork loin.
Marinate the pork: Marinating the pork helps to tenderize it and add flavor. You can use a variety of marinades, but a simple marinade made with olive oil, garlic, herbs, and spices is a good place to start.
Cook the pork over medium heat: Cooking the pork over medium heat helps to prevent it from drying out. You can cook the kebabs on a grill, in a pan, or in the oven.
Serve the kebabs with your favorite dipping sauce: Chimichurri sauce is a classic choice, but you can also try other sauces, such as tzatziki sauce, ranch dressing, or barbecue sauce.

Conclusion:

Pork kebabs are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a summer cookout or a weeknight dinner. With a little planning and preparation, you can make pork kebabs that are sure to impress your friends and family.

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