Greek Pork Kebabs Recipes

GREEK-STYLE PORK KABOBS

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.

GREEK PORK KEBABS

Steps:

• Combine olive oil, lemon juice, red wine vinegar, oregano, thyme, garlic, lemon rind, salt and pepper in a large bowl. Add pork and toss until well-coated with marinade. Let stand for 10 to 30 minutes.
• Heat barbecue or oiled grill pan on high heat.
• Thread pork on skewers (if you are using wooden ones, you will need to soak them in water for 30 minutes in advance). Turning occasionally, grill pork for 10 minutes or until browned at the edges and cooked through but still juicy.
• Combine yogurt, garlic and salt in a bowl and stir together.
• Serve pork with yogurt sauce.

GREEK OUZO PORK KEBABS

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

GREEK OUZO PORK KABOBS

Steps:

• 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 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.