Try this low carb pork skewers with Chimichurri recipe!

It’s that time of the year where everybody is gathering with their family and friends for the ultimate cookout experience. If you are tired of using the grill or just want to serve up something a little different, then pork skewers with chimichurri are the perfect solution. You actually cook the meat in a skillet, so your grill is still free for other delicious foods! Plus, they cook up pretty quickly, so you are free to mingle with the crowd. Who doesn’t love that?!

Low Carb Pork Skewer with Chimichurri

The deliciousness of the tender meat is certainly one of the best parts of this dish. It’s simply seasoned with salt, pepper, and paprika, but the result is absolutely mouth-watering. The bite-size chunks offer a little portion control built right in. The recipe could end there–but it doesn’t! Pulse the remaining ingredients in a food processor, and you have the perfect chimichurri to top the meat. The combination of cilantro, lemon, and parsley really bring that pop of flavor that we all can appreciate. Add a little or add a lot–the choice is up to each person! Can you say, YUM?

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We’re all about offering the best low carb recipes out there, and this meal is no different. If you want to keep the carb count low and the flavor level high then pork skewers with chimichurri is where it’s at. This dish is simple, crowd-friendly, and loaded with incredible flavor that will keep everybody coming back for more. Plus, eating food on a skewer is just more fun, anyway! Don’t settle for a boring cookout menu ever again–serve this up to spice things up a bit. Your family and friends are sure to be impressed with this delicious side that’s loaded with flavor and happens to be party-friendly.

Pork Skewers with Chimichurri Recipe
Votes: 8
Rating: 4.13
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 450 Calories
• 36g of Fat
• 30g of Protein
• 1.5g of Net Carbs
Serves
2 servings
Prep Time
5 minutes
Cook Time
15 minutes
Serves
2 servings
Prep Time
5 minutes
Cook Time
15 minutes
Pork Skewers with Chimichurri Recipe
Votes: 8
Rating: 4.13
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 450 Calories
• 36g of Fat
• 30g of Protein
• 1.5g of Net Carbs
Serves
2 servings
Prep Time
5 minutes
Cook Time
15 minutes
Serves
2 servings
Prep Time
5 minutes
Cook Time
15 minutes
Servings: servings
Ingredients
  • 1/2 pound boneless pork shoulder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1 tablespoon coconut oil
  • 1/4 cup olive oil
  • 1/4 cup diced green peppers
  • 3 tablespoons fresh chopped parsley
  • 1 tablespoon fresh chopped cilantro
  • 1 1/2 tablespoons fresh lemon juice
  • 1 garlic clove (minced)
  • salt and pepper
Instructions
  1. Cut the pork into slices about 1-inch thick.
  2. Season the pork with salt, pepper, cumin and paprika.
  3. Slide the pork slices onto wooden skewers and heat the coconut oil in a skillet.
  4. Fry the skewers until both sides are browned and the meat is cooked through.
  5. Combine the remaining ingredients in a food processor.
  6. Pulse several times to chop then blend until smooth.
  7. Serve the pork skewers with the chimichurri spooned over them.
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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.

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