Inter Foods : Ep4
Inter Foods : Greek Ouzo Pork Kabobs
Eat dinner as the Mediterraneans do with these delightfully different kabobs. Ouzo and the tzatziki dipping sauce give you a real taste of the Greek islands. —Francine Lizotte, Surrey, British Columbia
- 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 green peppers, cut into 1-1/2-inch pieces
- 24 cherry tomatoes
- 1 large sweet onion, cut into 1-1/2-inch pieces
- Refrigerated tzatziki sauce, optional
- 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 until pork is tender and vegetables are crisp-tender 12-15 minutes, turning occasionally and basting frequently with reserved marinade during the last 5 minutes. If desired, top with additional fresh thyme and rosemary and serve with tzatziki.
- 2 kabobs: 336 calories
- 15g fat (3g saturated fat)
- 85mg cholesterol
- 178mg sodium
- 17g carbohydrate (13g sugars, 2g fiber)
- 32g protein.
- 4 lean meat
- 2 fat
- 1 vegetable
- 1/2 starch.