Pork Chimichurri Kabobs

1 pound pork tenderloin, cut into 3/4-inch cubes
4 tablespoons olive oil
2 tablespoons EACH crumbled oregano and chopped fresh parsley
2 garlic cloves, crushed
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon EACH crushed red pepper flakes, ground black pepper and ground white pepper

Combine all ingredients together well in a self-sealing bag; seal and refrigerate 4-24 hours. Prepare a hot fire in grill; remove pork cubes from marinade (discarding any remaining marinade) and skewer. Grill over direct heat, turning as necessary, to cook and brown evenly. Serve with grilled skewers of sweet potato pieces and poblano peppers alongside rice and black beans.

Servings: 4