To make the marinade, put all the ingredients in a large non-metallic bowl, adding Tabasco to taste. Add the pork and stir around to coat, then set aside to marinate for at least 20 minutes.
Meanwhile, bring a large saucepan of lightly salted water to the boil over a high heat. Add the sweet potatoes and boil in their skins for 12–15 minutes until just beginning to soften. Use a slotted spoon to remove them and set aside to cool. Add the corn cob to the water and boil for 5 minutes until the kernels are tender. Drain well and set aside until cool enough to handle.
When the vegetables have cooled, peel off the sweet potato skins, then cut the sweet potatoes first in half lengthways, then widthways into 3 cm thick wedges. Cut the corn cob into slices. Preheat the grill.
Thread pork, sweet potato and corn in turn onto four long or eight shorter metal skewers and brush the marinade mixture onto the vegetables. Grill or barbecue the kebabs, turning frequently and basting with any remaining marinade, for about 15 minutes until the pork is cooked through. Serve with lime wedges.
The chimichurri pork is DELICIOUS! My husband and I loved it! It was challenging to thread the corn slices on my skewers, so I would probably not do that again (and grill the corn alongside the kabobs). 10 stars for the chimichurri!! Thank you for sharing your recipe - 06 May 2013