SIZZLE & SCORE
WHEN THE GAME IS ON THE LINE
S&S GAME PLAN

Chimichurri Pork
Kebabs

with Garlic Butter Mashed Potatoes & Lemon Roasted Asparagus

Juicy grilled pork tenderloin, colorful vegetables and fresh hand-chopped chimichurri, served with buttery mashed potatoes and lemon roasted asparagus. Big flavor. No fancy chef moves required.

Candlelit garden dinner for two with chimichurri pork kebabs, garlic butter mashed potatoes, lemon roasted asparagus and Pinot Noir
♨
SERVES
2
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PREP
30 MIN + MARINADE
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COOK
35 MIN
★
DIFFICULTY
★★☆☆☆

WHAT YOU’RE MAKING

Chimichurri Pork Kebabs
Garlic Butter Mashed Potatoes
Lemon Roasted Asparagus

THE DRINKS

Pink Grapefruit Vodka Spritz

PER PERSON
2 oz vodka
2 oz pink grapefruit juice
½ oz fresh lime juice
2 oz club soda
Ice
Pink grapefruit wedge
Fill a tall glass with ice. Add vodka, grapefruit juice and lime juice. Top with club soda, stir gently and garnish with a grapefruit wedge. Make two.
Learning Point — Why the Spritz WorksBright grapefruit and lime cut through the richness of the grilled pork and buttery mashed potatoes. A refreshing first drink before dinner. S&S Move: Mix the juices ahead; add the bubbles right before serving.

WHAT YOU NEED

Chimichurri Pork Kebabs

  • 1 pork tenderloin (about 1–1¼ lb), cut into 1½-inch cubes
  • 1 red bell pepper, cut into skewer-size pieces
  • 1 red onion, cut into skewer-size pieces
  • 1 yellow summer squash, cut into thick half-moons
  • 8 oz baby bella mushrooms, halved if large
  • Wooden or metal skewers (soak wooden skewers in water before grilling)
  • Oil for lightly coating vegetables
  • Black pepper to taste

Homemade Chimichurri Sauce

  • ½ cup packed cilantro leaves and tender stems
  • ½ cup packed parsley leaves and tender stems
  • 3 Tbsp packed fresh oregano leaves
  • 1 lemon, zested and juiced
  • 3–4 garlic cloves
  • ½ cup extra-virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 tsp crushed red pepper flakes
  • 1½ tsp kosher salt
Secret Weapon — Reserve the Sauce
Hand-chop the chimichurri. Set aside a clean portion for serving BEFORE the raw pork goes into its marinade. Marinate the pork 4 hours or overnight (up to about 12 hours). Never reuse raw-pork marinade as a finishing sauce.

Garlic Butter Mashed Potatoes

  • 1 lb Yukon Gold potatoes, peeled if desired and cut into chunks
  • 3 Tbsp butter
  • 2 garlic cloves, finely minced
  • ¼ cup milk, warmed (plus more if needed)
  • Kosher salt and black pepper to taste

Lemon Roasted Asparagus

  • 1 bunch asparagus, woody ends trimmed
  • 1 Tbsp extra-virgin olive oil
  • ½ lemon, for juice and zest
  • Kosher salt and black pepper to taste

Gear

  • Outdoor grill and grill tongs
  • Skewers
  • Cutting board and chef’s knife
  • Mixing bowls and spoon
  • Large pot and potato masher
  • Small saucepan
  • Sheet pan
  • Instant-read thermometer

BEFORE SHE GETS THERE

  • Make the chimichurri. Finely chop the cilantro, parsley, oregano and garlic by hand. Mix with lemon zest and juice, olive oil, red wine vinegar, pepper flakes and salt. No food processor required.
  • Marinate the pork. Reserve clean chimichurri for the finished kebabs. Toss pork cubes with a separate portion, cover and refrigerate 4 hours or overnight (up to about 12 hours).
  • Prep the vegetables. Cut red pepper, red onion and yellow squash; clean and halve larger baby bella mushrooms. Keep everything chilled until it’s time to skewer.
  • Get the sides ready. Cut the potatoes and keep them submerged in cold water. Trim the asparagus. Mince garlic for the butter.
  • Get the drinks cold. Chill vodka, grapefruit juice, club soda and Pinot Noir as appropriate. Cut grapefruit wedges.
  • Set up the grill. Check the fuel, clean the grates and have tongs and an instant-read thermometer ready.
  • Clean yourself up. Shower, fresh shirt, clear counters. The grill is doing the smoking—not your date-night outfit.
  • Set the scene. Music, comfortable lighting, clean table, napkins and glasses. Give the bathroom a quick once-over too.
Food prepped. Grill ready. You’re ready. It’s game time.

PLAY BY PLAY

  1. CHOP THE CHIMICHURRI BY HAND
    Finely chop ½ cup cilantro, ½ cup parsley, 3 Tbsp fresh oregano and 3–4 garlic cloves. Stir together with the zest and juice of 1 lemon, ½ cup extra-virgin olive oil, 3 Tbsp red wine vinegar, 1 tsp crushed red pepper flakes and 1½ tsp kosher salt. No food processor needed. Just a knife, a cutting board, and your best impression of a guy who knows what he’s doing.
  2. SAVE THE GOOD STUFF
    Before any sauce touches raw meat, transfer a generous portion of chimichurri to a clean covered bowl and refrigerate it for finishing the kebabs. Toss 1–1¼ lb pork tenderloin, cut into 1½-inch cubes, with enough of the remaining sauce to coat. Cover and refrigerate for 4 hours or overnight (up to about 12 hours). Discard the used marinade. The clean sauce is your secret weapon; the used stuff has officially retired.
  3. PREP THE KEBAB CREW
    Cut 1 red bell pepper, 1 red onion and 1 yellow summer squash into grill-friendly pieces. Clean 8 oz baby bella mushrooms, halving large ones. If using wooden skewers, soak them in water for at least 30 minutes before grilling. We’re making dinner, not tiny campfires.
LEARNING MOMENT — WHY THE SAUCE GETS TWO JOBSChimichurri does double duty: it flavors the pork while it marinates and adds a bright, herby finish after grilling. But raw pork changes the rules.

S&S Move: Reserve the finishing sauce in a clean bowl first. Never spoon used raw-pork marinade onto cooked food.
  1. GET THE POTATOES GOING
    Put 1 lb Yukon Gold potatoes, cut into even chunks, in a pot of cold salted water. Bring to a boil, then simmer 15–20 minutes until a fork slides in easily. If the fork has to fight back, give the potatoes a few more minutes.
  2. READY THE ASPARAGUS
    Heat the oven to 425°F. Trim the woody ends from 1 bunch asparagus. Toss on a sheet pan with 1 Tbsp olive oil, salt and black pepper. Leave space between the spears so they roast rather than steam. Asparagus needs personal space, too.
  3. BUILD THE SKEWERS
    Thread the marinated pork onto skewers, alternating with the red pepper, onion, yellow squash and mushrooms. Lightly oil the vegetables and season with black pepper. Keep the pieces similar in size so they cook evenly. Think matching teammates, not a vegetable yard sale.
  4. FIRE UP THE OUTDOOR GRILL
    Preheat to medium-high, roughly 400–425°F. Clean and lightly oil the grates. Have a clean platter and an instant-read thermometer nearby. The thermometer is your wingman; guessing is not.
  5. GRILL THE KEBABS
    Set skewers on the grill and cook about 10–15 minutes total, turning every few minutes for even color. Check the largest pork piece: it must reach 145°F, followed by a 3-minute rest. Cooking time varies by grill and cube size.
    YO, DUDE! — DON'T PLAY SKEWER PINBALL
    Give each side time to brown before turning. If you're flipping every ten seconds, you're not grilling—you're conducting traffic.
    S&S SAVE
    Vegetables charring before the pork reaches 145°F? Move skewers to a cooler part of the grill and close the lid. Check the pork, not just the pretty grill marks.
  6. ROAST THE ASPARAGUS
    While the kebabs grill, roast asparagus at 425°F for about 10–12 minutes, until tender-crisp with lightly browned tips. Finish with the juice and zest of ½ lemon. A little lemon makes it look like you planned this whole thing. Which, technically, you did.
  7. MAKE GARLIC BUTTER MASHED POTATOES
    Drain tender potatoes. In a small saucepan, melt 3 Tbsp butter over low heat and cook 2 finely minced garlic cloves for about 30–60 seconds until fragrant, not browned. Mash potatoes with garlic butter and ¼ cup warmed milk. Add a splash more milk if needed; season with salt and pepper. Smooth, buttery potatoes: the kind of supporting act that nearly steals the show.
  8. REST, SAUCE AND SERVE
    Rest pork kebabs for 3 minutes after they reach 145°F. Spoon over the reserved clean chimichurri. Plate with creamy garlic butter mashed potatoes and lemon roasted asparagus. Pour Pinot Noir. Dinner for two, handled. Act casual—like you grill herb-marinated pork kebabs on a random Tuesday.

THE TIMELINE

Earlier / night before
Hand-chop chimichurri. Reserve a clean portion for serving, then marinate the pork separately for 4 hours or overnight (up to 12). Refrigerate.
6:00
Cut pepper, red onion, yellow squash and mushrooms. Trim asparagus; cut potatoes and hold in cold water.
6:20
Set the table, check the grill, chill grapefruit juice and club soda. Put the reserved chimichurri back in the fridge.
6:40
Get ready. Fresh shirt, music, lighting. The pork has been marinating for hours—not minutes.
7:00
She’s here. Greet her. The potatoes can wait a few minutes.
7:05
Make two Pink Grapefruit Vodka Spritzes: 4 oz vodka, 4 oz grapefruit juice and 1 oz lime juice divided between glasses with ice; top with 4 oz club soda and garnish.
7:15
Heat oven to 425°F. Start potatoes in cold salted water; bring to a boil and simmer until fork-tender.
7:20
Preheat outdoor grill to medium-high (400–425°F). Thread pork and vegetables onto skewers.
7:30
Kebabs on the grill. Turn every few minutes; cook about 10–15 minutes total, checking the pork with a thermometer.
7:32
Roast asparagus in the 425°F oven for 10–12 minutes; finish with lemon juice and zest.
7:40
Check pork reaches 145°F. Rest 3 minutes. Drain potatoes; mash with quick garlic butter and warm milk.
7:45
Spoon reserved clean chimichurri over kebabs. Plate with mashed potatoes and asparagus; pour Pinot Noir.
7:50
Dinner. Put the phones down. You made the whole night happen.

★ BONUS POINTS

  • CHILL THE SPRITZ GLASSES.
    Ten minutes in the freezer makes that first grapefruit sip feel like a real occasion.Fancy without the fancy price tag.
  • USE A THERMOMETER.
    Check the largest pork cube for 145°F, then give it a 3-minute rest.Confidence is knowing—not guessing.
  • KEEP THE CHIMICHURRI BRIGHT.
    Bring the reserved clean sauce out of the fridge shortly before serving and give it a stir.The fresh green finish is the whole point.
  • SET THE TABLE BEFORE THE GRILL.
    Soft light, music, two glasses and a clear table. Handle the atmosphere before the cooking starts.The plate sells the meal. The background sells the night.
  • SERVE THE FIRST DRINK TOGETHER.
    Make the Pink Grapefruit Vodka Spritzes when she arrives. Enjoy them before you head outside to grill.It's a date, not a pit-crew competition.

★ THE FINISH

Stop cooking. Start the date.
  1. Clear the dinner plates. Get the food out of the way. The kitchen can wait.
  2. Refresh the drinks. Another Pink Grapefruit Vodka Spritz, a glass of Pinot Noir, or whatever you two are feeling.
  3. Change the scenery. Couch. Patio. Fireplace. Somewhere that doesn't feel like you're still at dinner.
  4. Put the phone away. You already got the food picture. The rest of the night doesn't need an audience.
  5. YOU'RE DONE PERFORMING. The food got you here. What happens next is the whole damn point.

    Good food leads to amazing nights.
THE S&S PHOTO RULE Looks like the picture?
No? Perfect!
Bob Ross said there are no mistakes, just happy little accidents. So if your plating looks like a crime scene, call it abstract art. Our pictures are for inspiration—not intimidation. Honest effort, amazing food, and the night is young.
Chimichurri pork kebabs with garlic butter mashed potatoes and lemon roasted asparagus at a candlelit table