Go Back
–+ servings
Greek Ouzo Pork Kebabs
Print Recipe Add to Collection
5 from 4 votes

Greek Ouzo Pork Kebabs

These Greek Ouzo Pork Kebabs are a tasty grilled recipe. Tender and colorful, this is a delicious new way to enjoy kebabs!
Prep Time30 minutes
Cook Time12 minutes
Passive time8 hours
Servings: 4 kebabs
Author: Francine Lizotte
Course: BBQ - Grilling
Cuisine: Fusion, Greek
Keyword 4th of July, Backyard Party, Canada Day, Dairy Free, Easy Recipe, Father's Day, Gluten Free, Low Sodium, Pork, St. Jean Baptiste Day

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