Pork Chimichurri Kebabs Food

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.

BEEF AND SAUSAGE KEBABS WITH SALSA AND CHIMICHURRI

Beef and Sausage Kebabs With Salsa and Chimichurri image

Provided by Food Network Kitchen

Time 40m

Yield 6-8 servings

Number Of Ingredients 22

Ingredients

1 tablespoon extra-virgin olive oil, plus more for brushing
1 teaspoon red wine vinegar
1 tablespoon hot paprika
1/4 teaspoon ground cumin
1/4 teaspoon packed brown sugar
2 cloves garlic, minced
Kosher salt
1 1/2 pounds beef tri-tip
1 pound fresh sausage links
1 large tomato, finely chopped
1 green bell pepper, finely chopped
1/4 cup finely chopped onion
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
1 cup fresh parsley
1 cup fresh cilantro
3/4 cup extra-virgin olive oil
2 cloves garlic
2 to 3 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper

Steps:

Prepare the kebabs: Whisk the olive oil, vinegar, paprika, cumin, brown sugar, garlic and 1 teaspoon salt in a large bowl. Cut the beef into 1 1/2-inch pieces, add to the bowl and toss with the marinade. Cover and refrigerate at least 2 hours.
Meanwhile, make the salsa: Mix the tomato, bell pepper, onion, olive oil, cilantro, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Make the chimichurri: Puree the parsley, cilantro, olive oil, garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Transfer to a bowl. Cover and refrigerate the salsa and chimichurri until serving.
Preheat a grill to high. Thread the beef and sausage onto skewers (keep the meats separate), leaving a bit of space between each piece. Brush the kebabs with olive oil.
Brush the grill with olive oil. Grill the kebabs, turning, until charred and cooked through, 6 to 10 minutes for the beef and 10 to 12 minutes for the sausage. Transfer to a platter and let rest 5 minutes. Season with salt and serve with the salsa and chimichurri.

PORK TENDERLOIN WITH CHIMICHURRI

Pork Tenderloin with Chimichurri image

Provided by Tyler Florence

Categories main-dish

Time 58m

Yield 4 to 8 servings

Number Of Ingredients 15

Ingredients

6 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
About 1/2 cup finely chopped fresh flat-leaf parsley
About 1/2 cup finely chopped fresh oregano leaves
3 limes, juiced
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Lime juice, for drizzling
Parsley sprigs, for garnish

Steps:

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
Preheat an outdoor charcoal grill or oven broiler to high.
Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

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

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