Greek Ouzo Pork Kabobs


  • 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 sweet yellow or green peppers, cut into 1-1/2-inch pieces
  • 24 cherry tomatoes
  • 1 large red or sweet onion, cut into 1-1/2-inch pieces
  • Optional: Lettuce leaves, crumbled feta cheese and refrigerated tzatziki sauce


  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 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, serve on lettuce leaves with crumbled feta and tzatziki sauce.

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Published on June 15, 2023