Best Greek Ouzo Pork Kebabs Recipes

Greek-Style Pork Kabobs image

Provided by Kittencalrecipezazz

Categories Pork

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup wine vinegar
3/4 cup olive oil (or use vegetable oil)
4 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon dried oregano
1 teaspoon dried thyme
2 tablespoons fresh minced garlic (or to taste)
2 teaspoons dried red pepper flakes (or to taste)
1 teaspoon black pepper
2 lbs boneless pork (cut into about 1-1/2-inch squares)
seasoning salt
pepper

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.

Nutrition Facts : Calories 867, Fat 74.5, SaturatedFat 17.6, Cholesterol 152, Sodium 189.5, Carbohydrate 4.8, Fiber 0.7, Sugar 1.1, Protein 43.5

Greek-Style Orange and Honey Marinated Pork Kabobs image

Provided by Kittencalrecipezazz

Categories Pork

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 tablespoons fresh rosemary leaves (you can also use a less amount dry rosemary)
3 slices lemon peel (about 3-inches long, you can use orange peel in place of the lemon peel)
1/2 cup olive oil
7 tablespoons honey
7 tablespoons orange juice
3 tablespoons lemon juice
2 tablespoons minced fresh garlic
2 lbs boneless pork, cut into about 1-1/2-inch cubes
black pepper
24 large bay leaves (might need a couple more or less)

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.

Nutrition Facts : Calories 576.1, Fat 40.7, SaturatedFat 10.5, Cholesterol 101.3, Sodium 85.5, Carbohydrate 24, Fiber 0.3, Sugar 21.8, Protein 29.1

Greek Ouzo Pork Kebabs image

Provided by Francine Lizotte

Categories Pork

Time 42m

Number Of Ingredients 17

MARINADE
1/2 c olive oil
1/4 c freshly squeezed lemon juice
2 Tbsp balsamic vinegar
1/4 c honey
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 lb pork tenderloin, sliced into 1-inch thick and halved
4 oz ouzo liqueur
KEBABS
12 slice green peppers (substitute poblano peppers)
12 large cherry tomatoes, washed
12 slice white onions

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