Ajeen Beckford Pork Kebabs With Chimichurri Sauce

• 8 garlic cloves
• 4 ounces chopped onions
• 3 tablespoons lemon juice
• 2 tablespoons oregano
• 1 bunch chopped parsley
• 7 ounces olive oil
• 2 ounces sherry wine vinegar
• 1 teaspoon salt
• 1 tablespoon crush pepper
• 12 teaspoon pepper
• 2 12 lbs trimmed pork loin

1. 1.
2. Place the ingredients in a food processor and pulse until blended but still with some texture (not pureed).
3. 2.
4. Cut the pork into 3/4 cubes and coat with 1/2 of the sauce.
5. Place in refrigerator and marinate for 4 to 6 hours.
6. Reserve remaining sauce for service.
7. 3.
8. Skewer pork and grill.
9. Serve with reserved sauce.

garlic, onions, lemon juice, oregano, parsley, olive oil, sherry wine vinegar, salt, crush pepper, pepper, pork loin

Taken from www.food.com/recipe/ajeen-beckford-pork-kebabs-with-chimichurri-sauce-402889 (may not work)