Pork Chimichurri Kabobs

I LOVED this!! It was amazingly good.  Just look at it... colorful and inviting.  And the flavors... OH MY the flavors were incredible.  Add my little feta sauce to it and you are going to want to make this three or four times a week!!

This is the perfect recipe for me...   you make a sauce to marinate the pork in and then you make a sauce to dip the pork in.  A TWO sauce meal... it's like my own little piece of heaven!!  Wanna join me??

Pork Chimichurri Kabobs
Sauce recipe created by Jenn's Food Journey, Pork Adapted from RazzleDazzleRecipes.com
Printable Recipe 
Ingredients:
1 lb pork tenderloin, cut into 3/4-inch chunks
5 Tablespoons olive oil
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
2 garlic cloves, finely minced
1 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1-2 yellow bell peppers, cut into chunks
2 jalapenos, seeded and cut into chunks
1/2 sweet onion, cut into chunks
For the Feta Sauce -
1/4 cup mayonnaise
3 Tablespoons crumble feta cheese
1 1/2 teaspoons lemon juice
1 1/2 teaspoons red wine vinegar
1 teaspoon dried oregano
garlic salt and white pepper to taste
wooden or metal skewers (If using wooden, soak in water for at least 30 minutes)

Directions:
Place the pork chunks in a resealable bag.  In a large measuring cup, mix together the olive oil, parsley, oregano, garlic, paprika, salt red pepper flakes, and both peppers.  Pour over the pork.  Massage the pork to make sure the marinade is covering all of the meat.  Seal the bag and place in refrigerator for 2-4 hours.

Meanwhile, mix together all the ingredients for the feta sauce.  Season with garlic salt and white pepper.  Cover and store in refrigerator until ready to serve.

Preheat grill to 375-400 degrees F.  Thread the pork, onion, and peppers on the skewers and place them directly over the fire.  Grill, turning occasionally, for 10-15 minutes or until the pork reaches an internal temperature of 140 degrees F.  Remove from grill and serve with feta sauce.  Enjoy!

One Year Ago:  Oreo Truffles