Pork Chimichurri Kebabs Recipes

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30 MINUTE PORK AND VEGETABLE KEBABS



30 Minute Pork and Vegetable Kebabs image

Provided by Kate

Categories     Dinner

Time 30m

Number Of Ingredients 10

1 package Smithfield Applewood Smoked Bacon Loin Filet ((about 2 pounds Pork Loin Filet))
1 small red bell pepper (, diced into 1-2 inch pieces)
1 small orange bell pepper (, diced into 1-2 inch pieces)
1 zucchini (, cut into 1-2 inch slices)
1 small red onion (, cut into 1-2 inch slices)
1 10-oz package baby bella mushrooms (, cleaned and cut in half if they are big)
2 tablespoons olive oil
salt & pepper (, to taste)
1 cup diced pineapple
Optional garnish: diced scallions

Steps:

  • If using the oven, preheat to 400F. If you're using wooden skewers, soak them in water while preparing the ingredients.
  • Dice the pork loin filet into 1-2 inch cubes. Try to keep the cubes small and consistent in size, so they cook quickly.
  • Combine all the diced vegetables (bell peppers through mushrooms) in a large bowl and toss them with olive oil, salt and pepper.
  • Assemble the kebabs by alternating between the diced pork, various vegetables, and pineapple pieces.
  • Roast or grill the kebabs for about 15-20 minutes, or until the pork is fully cooked to an internal temperature of 170F. Remove from heat, allow to cool 5 minutes before serving, and garnish with diced scallions.

Nutrition Facts : Carbohydrate 7 g, Protein 58 g, Fat 37 g, SaturatedFat 11 g, Sodium 4 mg, Fiber 1 g, Sugar 6 g, ServingSize 3 kebabs, Calories 638 kcal

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

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.

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