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Chimichurri pork “kontosouvli”

Κοντοσούβλι χοιρινό chimichurri

Cook over low heat on the grill. Make sure the ribs will be caramelized all around but will not get dry inside. Alternatively, we roast in the oven at 180 °C.

YOU WILL NEED

Chimichurri

MATERIALS

1kg pork ribs

60g Chimichurri Marinade (Art. 50622)

3pcs colored bell peppers

1-2 onions

Large metal skewers

IMPLEMENTATION

  1. Trim away the meat from the edges of the ribs. Place in a basin and pour in the Μ We can marinate the ribs one by one with a brush to prevent bones from getting stained.
  2. Leave the ribs in the fridge for about 1-2 hours to marinate.
  3. Cut the vegetables into pieces (evenly sized with the pork pieces).
  4. Thread successively the pieces of meat and vegetables onto skewers.

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