Subj : Greekery - 03
To   : All
From : Dave Drum
Date : Fri Apr 26 2024 16:40:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek Ouzo Pork Kabobs
 Categories: Pork, Herb, Vegetables
      Yield: 6 servings
 
    1/2 c  Olive oil
    1/4 c  Lemon juice
    1/4 c  Honey
      2 tb Balsamic vinegar
      1 tb Minced garlic
      1 tb Minced fresh oregano
           +=OR=+
      1 ts Dried oregano
      1 tb Minced fresh thyme
           +=OR=+
      1 ts Dried thyme
  1 1/2 ts Minced fresh rosemary
           +=OR=+
    3/4 ts Dried rosemary; crushed
    1/2 ts Salt
    1/4 ts Pepper
    1/4 c  Ouzo or anise liqueur
      2 lb Pork tenderloin; in 1 1/2"
           - cubes
      2 lg Yellow or green bell
           - peppers; in 1 1/2" pieces
     24    Cherry tomatoes
      1 lg Onion; in 1 1/2" pieces

MMMMM--------------------------OPTIONAL-------------------------------
           Lettuce leaves
           Crumbled feta cheese
           Refrigerated tzatziki sauce
 
  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 pork is tender and
  vegetables are crisp-tender, 12-15 minutes, turning
  occasionally and basting frequently with remaining
  marinade during the last 5 minutes. If desired, serve on
  lettuce leaves with crumbled feta and tzatziki sauce.
  
  Francine Lizotte, Surrey, British Columbia
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Experience is knowing a lot of things you shouldn't do again.
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