Come On Up To The House

Pork Kebob with Chimichurri

1.5 lb pork sirloin
3/4 tsp paprika
3/4 tsp cumin, ground
1 tsp kosher salt
1/2 tsp ground pepper

1/2 cup fresh parsley leaves, packed
4 cloves garlic
2 tbsp diced red onion or shallot
1 tsp oregano, dried
2 tsp chili flakes
3 tbsp red wine vinegar
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 cup olive oil

Cut the port into cubes. Mix pork with paprika, cumin, salt & pepper. Marinate for a couple of hours in the fridge.

To make the chimichurri, add all ingredients into a food processor except the oil. Process until finely minced, do not process into a paste. Transfer to a mixing bowl, gently stir in olive oil. Let stand for 15 minutes and refrigerate until use.

Thread pork onto skewers. Grill 3 – 4 minutes a side.

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