Pork cubes are marinated in a chipotle chile infused sauce, then threaded onto skewers and grilled in this come-and-get-it grilled recipe.
| 1/2 |
|
cup red wine vinegar |
| 1/4 |
|
cup fresh cilantro leaves |
| 3 |
|
tablespoons fresh oregano leaves* |
| 2 |
|
tablespoons canned chipotle chiles in adobo sauce (about 3 chiles with sauce) |
| 3 |
|
cloves garlic, halved |
| 1 |
|
tablespoon firmly packed brown sugar |
| 1/4 |
|
cup extra-virgin olive oil |
1/4
|
|
cup LAND O LAKES® Butter, melted
|
| 1 1/2 |
|
pounds boneless pork loin, cut into 1-inch cubes |
| 1 1/2 |
|
cups chopped Roma tomatoes |
| 1/3 |
|
cup chopped pimiento-stuffed green Spanish olives |
| 1 |
|
ounce (1/4 cup) LAND O LAKES® Monterey Jack Cheese, cut into 1/2-inch cubes |
| 1 |
|
tablespoon chopped fresh cilantro |
| 1 |
|
tablespoon lime juice |
Combine vinegar, 1/4 cup cilantro, oregano, chipotle chiles, garlic and brown sugar in food processor bowl fitted with metal blade or 5-cup blender container. Process until herbs and garlic are well chopped. Pour in oil and melted butter; process until smooth.
Reserve 1/3 cup marinade.
Place pork cubes in large resealable plastic food bag. Pour remaining marinade into bag; tightly seal bag. Place bag into 13x9-inch pan. Turn bag over several times to coat pork; refrigerate, turning bag occasionally, at least 4 hours.
Heat gas grill on medium-high or charcoal grill until coals are ash white.
Remove pork from marinade;
discard marinade.
Thread pork onto skewers.
Place kabobs onto grill. Grill, covered, turning and brushing with reserved marinade, until meat reaches at least 160°F. (medium) or until desired doneness (12 to 17 minutes).
Meanwhile, combine all salsa ingredients in medium bowl. Serve with grilled kabobs.
*Substitute 1 tablespoon dried oregano leaves.
FREEZE AND GRILL LATER METHOD: Prepare marinade as directed. Reserve 1/3 cup in small resealable freezer food bag. Place pork cubes in large resealable freezer food bag. Pour remaining marinade into bag; tightly seal bag. Place bags into freezer; freeze up to 3 months. To thaw, place bags in refrigerator 24 hours or until thawed. Heat gas grill on medium-high or charcoal grill until coals are ash white. Remove pork cubes from marinade; discard marinade. Thread pork onto skewers. Grill as directed above. Meanwhile, combine all salsa ingredients in medium bowl. Serve with grilled kabobs.
Recipe Tip
Smoked ripe jalapeño chiles are called chipotles and are used in this recipe canned in adobo sauce, a pickling sauce of ground chiles, spices, vinegar and olive oil.
Recipe Tip
Serve these spicy kabobs with sliced ripe avocados and steamed black beans and rice.
