Greek Ouzo Pork Kabobs Recipes

GREEK-STYLE PORK KABOBS

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.

GREEK-STYLE ORANGE AND HONEY MARINATED PORK KABOBS

Steps:

• In a large bowl mix together the rosemary and lemon peels; using a wooden spoon press down on the mixture to release the oils.
• Add in the olive oil, honey, orange juice, lemon juice and garlic, then season with black pepper.
• Add in the pork cubes; stir to coat with the marinade.
• Cover and chill for a minimum of 6 hours.
• Prepare the grill to medium heat.
• Thread the pork onto metal skewers, sliding 1 bay leaf between every two to three cubes.
• Sprinkle the pork with salt and pepper.
• Transfer the marinade to a small saucepan; bring to a boil, stirring occasionally.
• Grill the pork until cooked through, turning the skewers and brushing frequently with the marinade (about 13-15 minutes, it will depend on the size of your pork cubes).
• Arrange the skewers on a platter and serve.

GREEK OUZO PORK KEBABS

Steps:

• 1. 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.
• 2. 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.
• 3. After 8 hours, transfer the meat to the pie plate and pour the marinade in a small saucepan; set the heat to medium low.
• 4. 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.
• 5. 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.
• 6. Meanwhile, add ouzo to the saucepan and warm it up for 2 to 3 minutes.
• 7. 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
• 8. To view this recipe on YouTube, click on this link >>>> https://youtu.be/fZ6Kw_gDepU