Greek Ouzo Pork Kabobs Recipes

GREEK-STYLE PORK KABOBS

Greek-Style Pork Kabobs image

Plan ahead the pork needs to marinade for a minimum of 8-24 hours, if you are using wooden skewers soak them in water for at least 30 minutes before threading the meat on and grilling. I like to thread on large cherry tomatoes also --- this great served with recipe #105726 :)

Provided by Kittencalrecipezazz

Categories Pork

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup wine vinegar
3/4 cup olive oil (or use vegetable oil)
4 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon dried oregano
1 teaspoon dried thyme
2 tablespoons fresh minced garlic (or to taste)
2 teaspoons dried red pepper flakes (or to taste)
1 teaspoon black pepper
2 lbs boneless pork (cut into about 1-1/2-inch squares)
seasoning salt
pepper

Steps:

In a bowl mix the first 9 ingredients until well blended.
Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade.
Remove the pork cubes from the bag and thread on skewers.
Season the pork cubes with seasoned salt and black pepper.
Grill over medium-high heat turning occasionally for about 5 minutes or until the pork is cooked to desired doneness.

Nutrition Facts : Calories 867, Fat 74.5, SaturatedFat 17.6, Cholesterol 152, Sodium 189.5, Carbohydrate 4.8, Fiber 0.7, Sugar 1.1, Protein 43.5

GREEK OUZO PORK KEBABS

Greek Ouzo Pork Kebabs image

Tender and colorful, this is a delicious new way to enjoy kebabs! VIDEO https://youtu.be/fZ6Kw_gDepU

Provided by CLUBFOODY

Categories Greek

Time 42m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons balsamic vinegar
1/4 cup honey
1 tablespoon pressed garlic
1 tablespoon oregano, finely chopped
1 tablespoon thyme, finely chopped
1 tablespoon rosemary, finely chopped
1/2 teaspoon sea salt, to taste
1/2 teaspoon black pepper, to taste
2 1/2 lbs pork tenderloin, sliced into 1-inch thick and halved
4 ounces ouzo liqueur
12 slices green peppers (substitute poblano peppers)
12 large cherry tomatoes, washed
12 slices white onions

Steps:

To make the marinade; in a bowl, add oil, lemon juice, balsamic vinegar, honey, pressed garlic, oregano, thyme, rosemary, sea salt, and black pepper. Whisk very well and set aside.
Remove the silver skin from the tenderloins before slicing and cutting in half - don't halve the tails. Place the pieces in a re-sealable plastic bag and pour the marinade over. Close the bag and give it a good massage to coat the meat. Place the bag in a large pie plate and transfer to the fridge for 8 hours.
After 8 hours, transfer the meat to the pie plate and pour the marinade in a small saucepan; set the heat to medium low.
Skewer the kebabs by starting with a pepper slice, then meat, then cherry tomatoes, meat, onion slice, meat and back to pepper. If there's more marinade left in the pie plate, add it to the saucepan. Start the barbecue.
When the temperature reaches between 475ºF to 525ºF, place the kebabs on the grill. Close the lid and cook for 12 minutes, rotating a ¼ turn every 3 minutes.
Meanwhile, add ouzo to the saucepan and warm it up for 2 to 3 minutes.
After 6 minutes of grilling and a couple rotations later, generously baste the kebabs with the marinade. Repeat every 3 minutes until the pork is browned and done. Carefully remove from the barbecue and serve immediately with Greek potatoes and Tzatziki sauce. Makes 4 large kebabs.

Nutrition Facts : Calories 701.5, Fat 37.4, SaturatedFat 7.2, Cholesterol 184.4, Sodium 448.9, Carbohydrate 30.8, Fiber 3.1, Sugar 24.1, Protein 60.6

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