Pork Chimichurri Kebabs
Fire up your grill and delight your taste buds with these vibrant Pork Chimichurri Kebabs, a mouthwatering fusion of smoky, tender pork and bold, herbaceous flavors. Perfectly marinated pork loin cubes are infused with a zesty blend of red wine vinegar, garlic, cumin, and red pepper flakes, then seared to golden perfection on skewers. The star of the dish is the fresh chimichurri sauce, brimming with parsley, cilantro, and a citrusy kick of lemon juice, offering the perfect balance of tanginess and freshness. These quick and easy kebabs are ready in just 35 minutes (plus marinating time) and make a stunning centerpiece for your next barbecue, dinner party, or weeknight meal. Serve them hot with the vibrant chimichurri drizzle and watch them disappear from the table! Keywords: pork chimichurri kebabs, grilled pork skewers, chimichurri recipe, easy BBQ dinner, fresh herb sauce.
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Recipe Information
Ingredients
- 1.5 pounds boneless pork loin
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 3 cloves garlic cloves, minced
- 1 cup fresh parsley, finely chopped
- 0.5 cup fresh cilantro, finely chopped
- 0.5 teaspoons red pepper flakes
- 0.5 teaspoons ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons lemon juice
- 8 pieces wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
Cut the boneless pork loin into 1-inch cubes and set aside.
In a medium mixing bowl, whisk together 2 tablespoons of olive oil, red wine vinegar, minced garlic, red pepper flakes, ground cumin, salt, and black pepper. Add the pork cubes to the bowl and toss to coat evenly. Allow the pork to marinate for at least 30 minutes, or up to overnight in the refrigerator.
While the pork is marinating, prepare the chimichurri sauce. In another bowl, combine parsley, cilantro, remaining olive oil (1 tablespoon), lemon juice, and a pinch of salt and black pepper. Stir well and set aside.
Preheat a grill or grill pan to medium-high heat.
Thread the marinated pork cubes onto skewers, dividing the pieces evenly among them.
Place the skewers on the preheated grill and cook for 3-4 minutes per side, turning occasionally, until the pork is golden brown and the internal temperature reaches 145°F (63°C).
Remove the pork skewers from the grill and let them rest for 5 minutes.
Serve the pork kebabs hot with the chimichurri sauce drizzled on top or on the side for dipping.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 0.8 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1043 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
