Chimichurri pork kebabs

Kebabs are always a favourite, particularly for casual entertaining. Here, lean pork is marinated in a punchy Argentinian-style sauce, then threaded onto skewers and grilled with wedges of sweet potato and slices of corn.

Servings Prep Time Cook Time Passive Time
4servings 15minutes 35minutes 20minutes marinating
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
35minutes 20minutes marinating
Servings: servings
Servings: servings
  1. To make the marinade, put all the ingredients in a large non-metallic bowl, adding Tabasco to taste. Add the pork and stir around to coat, then set aside to marinate for at least 20 minutes.
  2. Meanwhile, bring a large pot of lightly salted water to a boil over a high heat. Add the sweet potatoes and boil in their skins for 12-15 minutes until just beginning to soften. Use a slotted spoon to remove them and set aside to cool. Add the corn cob to the water and boil for 5 minutes until the kernels are tender. Drain well and set aside until cool enough to handle.
  3. When the vegetables have cooled, peel off the sweet potato skins, then cut the sweet potatoes first in half lengthwise, then widthwise into 3 cm thick wedges. Cut the corn into slices. Preheat the grill.
  4. Thread pork, sweet potato and corn in turn onto four long or eight shorter metal skewers and brush the marinade mixture onto the vegetables. Broil or barbecue the kebabs, turning frequently and basting with any remaining marinade, for about 15 minutes until the pork is cooked through. Serve with lime wedges.
Recipe Notes

Cook's tip: The pork can be left to marinate for up to 1 day in the refrigerator and the vegetables prepared up until the end of step 3 a day in advance.

Variation: If you prefer, replace the corn with wedges of green or red pepper.

Each serving: 30 g protein, 17 g fat of which 3 g saturates, 15.5 g carbohydrate, 3.5 g fibre, 343 Calories