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

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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

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