Greek Ouzo Pork Kebabs
Summer is my favorite season for many reasons and when it comes to food, eating and cooking outside is something I really enjoy! I love barbecuing and just the smell of food grilling on the BBQ 🔥, triggers my appetite! It can be Fish 🐟, Burgers 🍔, Steaks, Lamb, Chicken, Veggies and Fruits, and so on…
David and I like kebabs. They’re colorful, easy to make and so flavorful. I’ve already shared several recipes including BBQ Beef Shish Kebabs, Creole Shrimp & Andouille Skewers, Chicken Chapli Kebabs, aTurkish Kebabs and Shawarma Chicken Kebabs. Here’s another incredible one “featured” in Taste of Home magazine June-July 2022 to add to this yummy list… my Greek Ouzo Pork Kebabs!
This is definitely an OMG! 😍
The meat is marinated in a delicious herb-oil mix for hours before being skewered along with green peppers, cherry tomatoes and onions 🧅. The marinade is also kept for basting the kebabs when grilling. The ingredient that wraps this dish up so amazingly well is Ouzo which is added to the basting sauce just a couple minutes before using it…
I like to serve these mouthwatering Greek Ouzo Pork Kebabs with my Homemade Tzatziki Sauce that I’ve already posted and also my Greek Lemon Rosemary Potatoes which are the perfect side to pair.
Summer 🌞😎 is about enjoying the outdoors and when it comes to food, what’s better than having a lovely meal grilled on the “barbie”. These Greek Ouzo Pork Kebabs is an incredible recipe that you just have to try this season. It’s certainly a tasty change to serve to your friends and family…
Bon Appétit!🍽
Check out these delicious barbecue & grilling recipes…🔥😀
– Italian Burgers with Tomato Slaw
– Pacific Coast Salmon on the BBQ
– Lamb Kofta with Yogurt Sauce
– BBQ Pork Ribs
– Tomates à la Provençale (Tomatoes Provencal)
– Grilled Fish Tacos
and for even more pork recipes 🐖, click on this link… Recipe Category • Pork
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Greek Ouzo Pork Kebabs
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Ingredients
MARINADE
- 1/2 cup olive oil tips & tricks
- 1/4 cup freshly squeezed lemon juice tips & tricks
- 2 tbsp. balsamic vinegar
- 1/4 cup honey tips & tricks
- 1 tbsp. pressed garlic
- 1 tbsp. fresh oregano, finely chopped
- 1 tbsp. fresh thyme, finely chopped
- 1 tbsp. fresh rosemary, finely chopped
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 to 2 1/2 lbs. pork tenderloin, sliced into 1-inch thick and halved
- 4 ounces Ouzo liqueur
KEBABS
- 12 slices green peppers (substitute poblano peppers)
- 12 large cherry tomatoes, washed
- 12 slices white onions
Directions
- 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
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