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 1/2 pounds boneless pork loin, cut into 1-inch cubes
3 (1 1/2 cups) Roma tomatoes, chopped
1/3 cup pimiento-stuffed green Spanish olives, chopped
1 ounce (1/4 cup) provolone 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, 12-17 minutes or until meat reaches at least 145°F or desired doneness.
Combine all salsa ingredients in bowl. Serve with grilled kabobs.
*Substitute 1 tablespoon dried oregano leaves.
- 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.
- Serve these spicy kabobs with sliced ripe avocados and steamed black beans and rice.