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
Greek Ouzo Pork Kabobs
Updated on Dec. 19, 2023
Greek Ouzo Pork Kabobs
Prep Time
25 min
Cook Time
15 min
Yield
6 servings
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
Directions
- 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.
- 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.
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