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Title: Greek Ouzo Pork Kabobs
Categories: Pork, Herb, Vegetables
Yield: 6 servings
1/2 c Olive oil
1/4 c Lemon juice
1/4 c Honey
2 tb Balsamic vinegar
1 tb Garlic; minced
1 tb Fresh oregano; minced -OR-
1 ts Dried oregano
1 tb Fresh thyme; minced -OR-
1 ts Dried thyme
1 1/2 ts Fresh rosemary; minced -OR-
3/4 ts Dried rosemary; crushed
1/2 ts Salt
1/4 ts Pepper
1/4 c Ouzo or anise liqueur
2 lb Pork tenderloin; in 1 1/2"
- cubes
2 lg Yellow or green bell
- peppers; in 1-1/2" pieces
24 Cherry tomatoes
1 lg Onion; in 1-1/2" pieces
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Lettuce leaves
Feta cheese; crumbled
Tzatziki sauce; refrigerated
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" 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.
Recipe by Francine Lizotte, Surrey, British Columbia
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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