Pork Kabobs with Chimichurri Sauce
Healthy, easy, and fun, Pork Kabobs with Chimichurri Sauce is a complete meal (just add rice or bread) that will rock your grilling season!
I still remember when I realized you don’t need to marinade shish kabob before grilling. It was like a light went on!
Yes, kabobs had always been an I can’t do this since I suck at prep kind of recipe for me. And suddenly they became an I’m into Something Good (boomers sing along) dish!
Flavorful, easy, festive, and healthy—even pretty, it’s a tough dish to beat.
Today I added a tasty chimichurri sauce (a fresh Argentinian herb sauce–simplified from my Chimichurri Burger recipe) to my Pork Kabobs, making this an over the top summer meal. BBQ tonight?
Why You Need More Kabobs in Your Life!
Truthfully, I just emotionally think that kabobs (like these Pork Kabobs) are special. They have a hint of the exotic/tropical, they’re stunningly beautiful, and you can’t eat them without feeling a bit of a party vibe! If that isn’t love…
Of course it doesn’t hurt that shish kabobs are easy and flexible. Hate mushrooms? Swap in zucchini. No cooking skills? You just skewer and grill (no one will know–shhh). No grill? I have done kabobs stovetop or baked too.
And finally, you get lots of healthy veggies–right as part of the entrée. Easiest way ever to count your veggies!
Step by Step Overview
If you are using bamboo skewers soak 8 (or 16) for an hour before making your kabobs (I soak mine in a lasagna pan or 9 x 13 baking pan). Metal skewers don’t need to be pre-treated (but watch your fingers picking them up).
Chop then mix chimichurri sauce ingredients. Cover and store in the refrigerator until kabobs are done.
Prep your kabob ingredients as needed. If desired, microwave the onions on high for 1-2 minutes to soften slightly, then peel. Cut the pork into approximately 1+ inch cubes. Wash the cherry tomatoes, mushrooms and bell pepper then cut the pepper and mushrooms if large.
When skewers have soaked, assemble your kabobs as in the picture—or according to your personal preference.
Brush or drizzle the seafood and vegetables on the kabobs with olive oil, then sprinkle with dried oregano . Generously sprinkle with salt and pepper.
Grill for about 5 minutes per side, depending on grill temperature and your taste. Test meat with an instant thermometer—the FDA recommends 145 F with a 3 minute rest time.
Serve with reserved chimichurri sauce and, optionally, with rice or a crusty bread.
Do I need to grill these outdoors?
I love grilling kabobs outdoors but have made them indoors as well. I have cooked them stovetop using a cast iron grill pan—you even get the grill marks then. And I have also oven-baked them.
While grilling is amazing there can be lots of reasons (rain, grill size, empty propane tank) to move things indoors and your meal will still be lovely.
How to assemble kabobs
Did you know there is controversy about how to assemble shish kabobs? Some people feel that putting each kind of ingredient on its own skewer (mushrooms on one, meat on a second, etc) means that every component will be perfectly done.
While I admit there’s a logic to this, I am firmly in the you eat with your eyes first camp. So, I try to see that most components have a reasonably similar cook time and are still good if not cooked to perfection. And occasionally, I’ll precook something, like the onions in this (a couple minutes in the microwave).
To figure out ingredient placement on the kabob, I usually do a “model” kabob. Here I try to make an attractive composition, generally by alternating colors. When I have something I like I base the others on that.
Finally, I always have extra of one kabob component or another. In that case, I build one or more “extras” kabobs. Those will become my lunch later on!
Tips & FAQs
Other than getting different components “done” together (which isn’t all that hard if forgiving ingredients are used), the one challenge I sometimes have is turning the kabobs. Yes, it can be really annoying to have one of the cubes swivel so the raw side is back on the top again! Especially if you’re cooking chicken which absolutely needs to be cooked through.
Often times I just deal with this—on a really hot grill, it seems to come out well anyway. But I sometimes (esp for chicken) use the two skewer method—inserting a second skewer in each kabob which means everything will flip together.
If you happen to be serving a cilantro-tastes-like-soap diner, you can always serve the chimichurri sauce sompletely on the side. Or you can double the parsley then add a second, different, mild herb like fresh oregano to diversify the flavor. Just go light on the second herb if it has a more intense flavor.
I used “boiling onions” for these which I was surprised to find at my small town grocers! I also love the round cippolini onions that are starting to appear at local farmer’s markets. But you can cut a small red onion into eighths and that will also be delicious.
Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.
Wednesday’s #BBQWeek Recipes
- Baby Potatoes with Tomato Saute from The Spiffy Cookie
- Chicken Caesar Lettuce Boats from Easy Recipes for One
- Chocolate Sables from Karen’s Kitchen Stories
- Gnocchi And Sausage Recipe from Our Crafty Mom
- Jalapeno Popper Potato Salad from A Day in the Life on the Farm
- Lemon Snack Cake from A Kitchen Hoor’s Adventures
- S’mores Icebox Cake from Jolene’s Recipe Journal
Pork Kabobs with Chimichurri Sauce
Ingredients
Chimichurri sauce:
- ¼ cup parsley chopped
- ¼ cup cilantro chopped
- 1 shallot minced, or 1/2 a red onion, minced
- 2 cloves garlic minced
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoon red wine vinegar
- 1/2 teaspoon salt
- Pinch crushed red pepper
- Pinch black pepper
Pork Kabobs:
- 1- 1½ lb pork cubes I cut mine from 2 large pork steaks, but a pork loin or tenderloin is probably easier
- 16 small onions or onion chunks
- 16 small mushrooms or mushroom halves if large
- 1 bell pepper red or green are both pretty
- 16 cherry tomatoes or grape tomatoes
- 1 -2 Tablespoons olive oil
- 1 teaspoon dried oregano
Instructions
- If you are using bamboo skewers soak 8 (or 16 if using 2 skewers per kabob) for an hour before making your kabobs (I soak them in a lasagna pan or 9 x 13 baking pan). Metal skewers don’t need to be pre-treated (but watch your fingers picking them up).
- Chop then mix chimichurri sauce ingredients. Cover and store in the refrigerator until kabobs are done.
- Prep your kabob ingredients as needed. If desired, microwave the onions on high for 1-2 minutes to soften slightly, then peel. Cut the pork into approximately 1+ inch cubes. Wash the cherry tomatoes, mushrooms and bell pepper then cut the pepper and mushrooms if large.
- When skewers have soaked, assemble your kabobs as in the picture—or according to your personal preference.
- Brush or drizzle the seafood and vegetables on the kabobs with olive oil, then sprinkle with dried oregano . Generously sprinkle with salt and pepper.
- Grill for about 5 minutes per side, depending on grill temperature and your taste. Test meat with an instant thermometer—the FDA recommends 145 F with a 3 minute rest time.
- Serve with reserved chimichurri sauce and, optionally, with rice or a crusty bread.
We agree — more kabobs is better! We have been having lots of kabobs in Morocco — our favorite so far are the kefta kabobs. I know I won’t find pork here but I will when we get home.
I looove kefta kabob too. Can’t wait to hear all about your trip.
That’s such a fun and fresh way to enjoy pork in the warmer months! I love how you simplified things, no marinade needed and that chimichurri really elevates it. Totally agree on the party vibe too; kabobs just scream “festive.”