Chicken
Greek Ouzo Pork Kabobs
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.
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.