Greek Ouzo Pork Kabobs

Name: Greek Ouzo Pork Kabobs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Europe, Greek
Ingredients: 1/2 cup olive oil; 1/4 cup lemon juice; 1/4 cup honey; 2 tablespoons balsamic vinegar; 1 tablespoon minced garlic; 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 1-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup ouzo or anise liqueur; 2 pounds pork tenderloin, cut into 1-1/2-inch cubes; 2 large sweet yellow or green peppers, cut into 1-1/2-inch pieces; 24 cherry tomatoes; 1 large red or sweet onion, cut into 1-1/2-inch pieces; Optional: Lettuce leaves, crumbled feta cheese and refrigerated tzatziki sauce

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 25 min. + marinating Grill: 15 min.

By Taste Of Home Editorial Team

Recipe by Francine Lizotte, Langley, British Columbia

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Dec. 19, 2023

Do dinner like the Mediterraneans with these delightfully different kabobs. The ouzo, an anise-flavored liqueur, and the tzatziki dipping sauce give you a real taste of the Greek islands. —Francine Lizotte, Surrey, British Columbia

TEST KITCHEN APPROVED

Greek Ouzo Pork Kabobs

Contest Winner

1 Reviews Add your review

Yield:6 servings

Prep:25 min

Cook:15 min

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Ingredients

1/2 cup olive oil
1/4 cup lemon juice
1/4 cup honey
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup ouzo or anise liqueur
2 pounds pork tenderloin, cut into 1-1/2-inch cubes
2 large sweet yellow or green peppers, cut into 1-1/2-inch pieces
24 cherry tomatoes
1 large red or sweet onion, cut into 1-1/2-inch pieces
Optional: Lettuce leaves, crumbled feta cheese and refrigerated tzatziki sauce

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Directions

1
In a small bowl, whisk the first 10 ingredients until blended. Pour 1/2 cup marinade into a shallow dish; stir in ouzo. Add pork; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.

2
Drain pork, discarding marinade in dish. On 12 metal or soaked wooden skewers, alternately thread pork and vegetables. Grill kabobs, uncovered, over medium heat or broil 4 in. from heat until pork is tender and vegetables are crisp-tender, 12-15 minutes, turning occasionally and basting frequently with remaining marinade during the last 5 minutes. If desired, serve on lettuce leaves with crumbled feta and tzatziki sauce.

Nutrition Facts

2 kabobs: 336 calories, 15g fat (3g saturated fat), 85mg cholesterol, 178mg sodium, 17g carbohydrate (13g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 vegetable, 1/2 starch.