Adobo Marinated Pork Kabobs

• 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
• 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

1. 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.
2. Process until herbs and garlic are well chopped.
3. Pour in oil and melted butter; process until smooth.
4. Reserve 1/3 cup marinade.
5. Place pork cubes in large resealable plastic food bag.
6. Pour remaining marinade into bag; tightly seal bag.
7. Place bag into 13x9-inch pan.
8. Turn bag over several times to coat pork; refrigerate, turning bag occasionally, at least 4 hours.
9. Heat gas grill on medium-high or charcoal grill until coals are ash white.
10. Remove pork from marinade; discard marinade.
11. Thread pork onto skewers.
12. Place kabobs onto grill.
13. Grill, covered, turning and brushing with reserved marinade, 12-17 minutes or until meat reaches at least 145F or desired doneness.
14. Combine all salsa ingredients in bowl.
15. Serve with grilled kabobs.
16. *Substitute 1 tablespoon dried oregano leaves.

red wine vinegar, fresh cilantro, fresh oregano, garlic, brown sugar, extravirgin olive oil, butter, pork loin, tomatoes, pimiento, provolone cheese, fresh cilantro, lime juice

Taken from www.landolakes.com/recipe/1400/adobo-marinated-pork-kabobs (may not work)