Pork Chimichurri Kebabs

• 1 lb pork tenderloin, cut into 3/4 inch cubes
• 4 tablespoons olive oil
• 2 tablespoons crumbled oregano
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon white pepper
• lemon slice
• lime slice

1. Add pork cubes and next 9 ingredients into a large heavy-duty plastic zip-top bag; seal and shake to coat pork.
2. Place bag in the refrigerator for 4 hours.
3. Take pork cubes out of marinade and discard marinade.
4. Thread pork onto skewers.
5. Grill over high heat, turning as necessary, until evenly browned and no longer pink.
6. I serve over a bed of rice and give a little squeeze with the lemon/lime slices.

pork tenderloin, olive oil, oregano, parsley, garlic, paprika, salt, red pepper, ground black pepper, white pepper, lemon slice, lime slice

Taken from www.food.com/recipe/pork-chimichurri-kebabs-66277 (may not work)