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Greek Ouzo Pork Kabobs

Total Time

Prep: 25 min. + marinating Grill: 15 min.


6 servings

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
Greek Ouzo Pork Kabobs Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.

Nutrition Facts

2 kabobs: 336 calories, 15g fat (3g saturated fat), 85mg cholesterol, 178mg sodium, 17g carbohydrate (13g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 vegetable, 1/2 starch.

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